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Aunt Jenny's 
Favorite Recipes 



HOW DID YOU EVER DECIDE 

WHAT RECIPES TO PUTIN 

THIS BOOK OF YOURS, 

JENNY? why; you MUST 

KNOW THOUSANDS! 



WELL, CALVIN, I KNEW FOLKS 
WOULD WANT R.eCE\PTS FOR 

EVERY DAY- NOT TOO FUSSY 

OR HARD ON THE POCKETBOOK, 

BUT GOOD-TASTIN! THESE SURE 

ARE- AN' SO Ol&ESTlBLE EVEN A 

CHILD CAN EAT 'EAA, FOR THEY'RE 

ALL MADE THE Spry WAY 




1 * 






^r— 



.ICIOUS, ECONOMIC 
,ND EASY TO MAKf 



•u 



CRBAt^^^' 




Complete 

Index 
Page 49 



And How Calvin loves my Spry Cookin' ! 
Good-tastin' food makes a heap of difference to any family, 
doesn't it, ladies? And that's why you'll set such a store by Spry. 
It makes every thin' taste so grand. Whether you're a brand-new 
bride or an old hand at cookin' you'll be surprised how delicate 
Spry makes all your cakes, pies, and fried foods. 

What's more, everythin' you make the Spry way digests so easy 
and tastes so good. Take my husband, Calvin. Since I've been 
doin' all my bakin' and fryin' with Spry, he's just about eatin' 
me out of house and home. 



Then take the receipts in this book. They're so thrifty and 
dependable you're bound to like 'em. Why every single one has 
been tested over and over in the Spry Kitchen. Follow 'em care- 
fully — that's what I mean when I tell you to cook the Spry way. 



So get a can of Spry today. See how soft and creamy — how 
smooth and white it is ! You'll say Spry blends with other ingre- 
dients faster 'n you can say "Jack Robinson!" Why it takes only 
a jiffy to mix cakes and pie crust with Spry. And this all-vege- 
table shortenin' keeps sweet and fresh right on my kitchen shelf. 
You owe it to yourselves, ladies, to try Spry now. Better ask for 
the thrifty three-pound can — it gives you more for your money. 




^ 

^ 



N^ 



US LADIES IN THE 
SEWIN' CIRCLE GOT 

talkin' *bout spry 
the other day an' 
how it makes our 
cookin' go easier 
an' taste 6etter- 
so i thought i'o pass 
some of their tips 

ON TO YOU 



Cakes so light, velvety, delicate ! 

"Why you could have knocked me over with a feather the first 
cake I made with Spry," says Sarah Garland (her husband's 
principal down at the High School). "For years I'd thought there 
was only one shortenin' for cakes. But Spry gives such fight, fine, 
delicate-flavored cakes and think how much easier on your 
budget than if you'd used more expensive cake shortenin'. Spry's 
so smooth and so marvelously creamy it mixes in a jiffy." 

What flaky, tender pastry ! 

And then that little bride up our street spoke up real proud-like: 
"Bill says my pie crust made the Spry way is so flaky and tender 
it melts in his mouth. And it's easy to digest as plain bread. No 
bother to make either, even for a greenhorn like me. Spry cuts 
into the flour quick as can be. And just think, you don't even 
have to chill your ingredients!" 

Foods fried the Spry v^ay are crisper and so digestible ! 

But say, when it comes to fryin', I could tell as much as any of 
'em! Since I been fryin' the Spry way, you should see all the 
doughnuts, French fries, and fried chicken my husband, Calvin, 
stows away! And they're so good for him. Best of all, there's no 
pesky fryin' smell an' smoke when you fry with Spry. It's purer. 
So no wonder you get better-tastin' baked foods, too. 



BISCUITS 


Pages 39-43 


CAKES 


Pages 12-17 


COOKIES 


Pages 34-38 


DESSERTS 


Pages 44 47 


FROSTINGS 


Pages 17-19 


FRYING 


Pages 20-26 


MAIN DISHES 


Pages 27-33 



PIES, TARTS 

Pages 2-11 




The Greatest Time-saver in the History of Pie Bakin' 



Spry Pastry 
Mix 

So quick and easy to 
use! Just add water 
and mix. 



Uses for 

Left-over 

Pastry 

I use my pie-dough 
scraps for makin' 
these "little pies." My 
grandchildren are al- 
ways beggin' for 'em. 



Page 2 



CIFT flour and salt together into a large bowl. . . . 
*^ Add 1 pound Spry to flour and cut in until mix- 
ture is as fine as meal. . . . Add remaining 1 pound 
Spry and continue cutting until particles are size of 
a navy bean. . . . Put Spry Pastry Mix in a covered 
container and store on the pantry shelf or in the 
cupboard for use as needed. Do not keep Spry 
Pastry Mix in the refrigerator — it will keep sweet 
and fresh at room temperature. 



3 ' 2 pounds (14 cups 
sifted) all- 
purpose flour 
2 tablespoons salt 
2 pounds (4% cups) 

Spry 
This recipe makes 
enough Spry Pastry Mix 
for about a dozen large, 
fender, flaky pies. 



Old-time Jelly Tarts 

Roll dough 1 s-inch thick and cut 
with cookie cutter. In 3^ of the circles 
cut 2 or 3 small holes with thimble. 
Bake in very hot oven (450°F.) 5 to 
10 minutes. Cool. Put plain and per- 
forated pastry circles together in 
pairs with jelly between. 
Stacked Pies 

Spread 5-inch baked circles of pas- 
try with apple butter and put lightly 
together in stacks of three. 



Sugar Snails 

Roll dough i^-inch thick. Sprinkle 
with mixture of sugar and cinnamon 
or sugar rubbed with a little grated 
lemon rind. Roll like jelly roll and 
cut in thin slices. Bake in hot oven 
(425°F.) 5 to 10 minutes. 
Sugar Pies 

Roll dough K-inch thick and cut 
in 7-inch circle. Spread liberally with 
brown sugar to within 3^-inch of edge 
and dot with butter. Fold edge over 
sugar and press down. Bake in hot 
oven (425°F.) 5 to 10 minutes. 




Cut in First Half of Spry Finely 
Add Spry to sifted flour and salt in 
two portions. Cut in the first half 
until mixture is as fine as meal. 
This makes the pastry extra tender. 



Cut in Other Half of Spry Coarsely 
Add the remaining half of the Spry 
and continue cutting, leaving larger 
pieces about the size of navy beans. 
This makes the pastry extra flalaj. 



Look sharp at these 
pictures, ladies 
you'll get some point- 
ers on makin' the pies 
and tarts on the fol- 
owin' pages. 




This picture at the 
left shows a dandy 
way to keep fruit pies 
like Cherry Pie and 
Blueberry Pie (page 
5) from boilin' over. 



Now Add (^uki \\ atcr Sparingly 
Sprinkle water over flour-Spry mix- 
ture gradually, mixing lightly with 
a fork. Add only enough to make a 
dough that "cleans the bowl." 



Seal Fruit Pies to Keep in Juices 
Trim undercrust even with edge of 
pan. Cut top crust H-inch larger 
and fold it under the bottom crust. 
Press together with tines of a fork. 



Page 3 




GRANDPA BRIGGS UPATTHE OLD 

soldiers' HOME SAYS HEIl EAT ANY 

KIND OF PIE YOU GIVE HIAA JUST SO 

LONG AS IT'S APPLE. I GUESS SOME OF 

YOUR MEN FOLKS FEELTHE SAME SO 

'M DEVOTIN' this WHOLE PAGE TO 

APPLE PIES 



^i cup Spry 
5 tablespoons cold 
water (about) 

. . Add }4 of Spry 



2 '4 cups sifted all- 
purpose Hour 
1 teaspoon salt 

C IFT flour and salt together. 



^ to flour. Cut in with pastry blender or two knives 
until mixture is as fine as meal. Add remaining Spry 
and continue cutting until particles are size of a 
navy bean. . . . Sprinkle water gradually over mix- 
ture. With a fork, work lightly together until all 
particles are moistened and in small lumps. Add just 
enough water to moisten. Press dampened particles 
together into a ball and work lightly into a smooth 
blended dough. Do not handle dough any more than 
necessary. . . . Makes 1 two-crust 9-inch pie. 

To make a two-crust pie with Spry Pastry Mix, use 
3 cups of the Mix (page 2). 

Milk (either whole or skim) can be used instead of 
water for making pastry with a special brown bloom. 



Spicy 
Apple Pie 

Our favorite pie and 
yours, too, I guess. 



Apple Pie 
Variations 

Flavors and spicin's 
to suit every taste - 
pick your favorite. 

Page 4 



FOR pastry, use 1 recipe Pie Crust (above) or 3 
cups Spry Pastry Mix (page 2). Roll 3^ of dough 
and line a 9-inch pie plate. Fill pie shell with sliced 
apples. . . . Mix sugar, spices, salt, and lemon juice. 
Sprinkle over apples. Dot with butter. Moisten edge of 
pie with water. . . . Roll remaining dough for top crust 
and cut a few slits to permit steam to escape. Fit 
top crust over apples and seal edge of pie. (See page 3.1. 
. Bake in hot oven (425°F.) 50 to 60 minutes. 



1. 



' ■> cup each brown and 

white sugar 
Yi teaspoon allspice 
'2 teaspoon cinnamon 
1 8 teaspoon salt 
1 tablespoon butter 



2. 



3. 



?4 cup maple sugar 
'j teaspoon cinnamoi 
1 tablespoon butter 

1 cup sugar 

I4 teaspoon nutmeg 
^4 teaspoon cinnamon 

2 tablespoons butter 



5. 



6 large tart apples, 

sliced thin 
1 cup sugar 
1 teaspoon cinnamon 
y2 teaspoon nutmeg 
Yi teaspoon salt 
1 teaspoon lemon 

juice 
1 tablespoon butter 



1 cup sugar 
^4 teaspoon cinnamoi 
1 teaspoon lemon 

juice 
1 tablespoon butter 

1 cup sugar 

2 tablespoons butter 



PIES 



3 cups canned sliced 

peaches 
^ cup peach juice 
'/2 cup sugar 
y^ teaspoon salt 
2 tablespoons quick- 
cooking tapioca 
1 tablespoon butter 



1 quart fresh 
blueberries 
2 \i tablespoons quick- 
cooking tapioca 
^ cup granulated 

sugar 
!^ teaspoon salt 
1 tablespoon vinegar 

or lemon juice 

^ cup brown sugar, 

firmly packed 

1 tablespoon butter 



COMBINE peac-hes, juice, sugar, salt, and tapioca 
and let stand while pastry is being made. . . . 
For pastry, use 1 recipe Pie Crust (page 4) or 3 cups 
Spry Pastry Mix (page 2). . . . Roll '^ of dough and 
line a 9-inch pie plate. Fill pie shell with peaches. 
Dot with butter. Moisten edge of pie with water. . . . 
Roll remaining dough for top crust and cut a few 
slits to permit steam to escape. Fit top crust over 
fruit and seal edge of pie. (See page 3.) . . . Bake in 
hot oven (^425°F.) 50 to 60 minutes. 

Variations. Canned apricots, pineapple, or redpitted 
cherries can be substituted for peaches, if desired. 



MIX blueberries, tapioca, granulated sugar, salt, 
and vinegar and let stand while pastry is being 
made. . . . For pastry, use 1 recipe Pie Crust (page 
4) or 8 cups Spry Pastry Mix (page 2). Roll '-2 of 
dough and line a 9-inch pie plate. . . . Fill pie shell 
with berries, sprinkle with brown sugar, and dot 
with butter. Moisten edge of pie with water. . . . 
Roll remaining dough for top crust and cut a few 
slits to permit steam to escape. Fit top crust over 
berries and seal edge of pie. (See page 3.j . . . Bake 
in hot oven (425°F.) 50 to 60 minutes. 



Yellow 
Peach Pie 

I uae this receipt for 
makin' fruit pies all 
winter long. 



Blueberry 
Nectar Pie 

Calvin Says nectar 
means "food for the 
gods." And this pie ial 



i cups fresh red 

cherries, pitted 

3 tablespoons quick- 
cooking tapioca 

1 cup sugar 

1 tablespoon butter 



1 V^ cups canned or 

ccMiked pumpkin 
1 cup brown .sugar, 
firmly packed 
V<2 teaspoon salt 
1 teaspoon cinnamon 

1 teaspoon ginger 
Vg teaspoon allspice 

2 tablespoons 

molasses 

3 eggs, slightly 

beaten 
1 cup evaporated 
milk 



COMBINE cherries, tapioca, and sugar and let 
stand while pastry is being made For pastry, 

use 1 recipe Pie Crust (page 4) or 3 cups Spry Pastry 
Mix (page 2). . . . Roll J^ of dough and line a 9-inch 
pie plate. Fill pie shell with cherry mixture. Dot with 
butter. Moisten edge of pie with water. . . . Roll 
remaining dough for top crust and cut a few slits to 
permit steam to escape. Fit top crust over cherries 
and seal edge of pie. (See page 3.) . . . Bake in hot 
oven (425°F.) 50 to 60 minutes. 



FOR pastry, use recipe for Pie Shell (page 7) or 
1^ cups Spry Pastry Mix page 2 . Roll dough 
(but do not prick and make a 9-inch pie shell. See 
page 6.j . . . Combine pumpkin, brown sugar, salt, 
spices, and molasses, and mix well. ... Add eggs and 
milk. . . . Pour mixture into unbaked pie shell. . . . 
Bake in hot oven (425"F.i 40 to 45 minutes, or until 
a knife inserted comes out clean. . . . Serve slightly 
warm or cold with wedges of sharp cheese. M(jlasses 
can be omitted, if desired. 
Squash Pie. Use canned squash instead of pumpkin. 

All measurements >v this honk are level 



Fresh 
Cherry Pie 

Tasty, tart - sweet 
cherry fillin' set off by 
tender, flaky crust. 



Colonial 
Pumpkin Pie 

You'U like the spicy 
brown richness of 
this fillin'. KnA it's so 
easy to make! 



Page 5 





Let The Dough Relax in Pan 

After rolling the dough and prick- 
ing it all over with a fork, fit 
dough gently into the pan and let 
relax 5 minutes. This helps to 
keep the pastry from shrinking. 



rmi 




Pat Out Air with Ball of Dough 

Pat pastry with ball of dough, 
working outward from center. 
This forces out air and helps to 
make a pie shell that will not puff 
out of shape during the baking. 



Make A Little Wall All Around 
After cutting pastry 1-inch larger 
than pan, turn dough back even 
with rim to make a standup "col- 
lar." Then crimp evenly with 
finger tips into a fluted rim. 



my daughter, sylvia, 

says nothing puts 

her husband ini such 

good humor as 

a nice fresh-baked 

lemon meringue pie.. 

an' let me give you 

a few pointers about 

the pie shell 




Page 6 



PIES 



1 W cups siftod all- 
purpose flour 
l^ teaspoon salt 
7 tablespoons Spry 
3 tablespoons cold 
water (about) 

// iiaing Spry Pastry 
Mix, use 1 3j cups of the 
Mix {page 2). 



'/2 cup cold water 
7 tablespoons corn- 
starch 
1 H cups hot water 
1 '4 cups sugar 

3 egg yolks, slightly 

beaten 
1 lemon (grated rind 

and juice) 
1 tablespoon butter 
1 baked Pie Shell 
(above) 



cup cold water 

tablespoons corn- 
starch 

cup hot water 

cups sugar 

Dash of salt 

egg yolks, slightly 
beaten 

tablespoons lemon 
juice 

cup orange juice 

teaspoon grated 
lemon rind 

teaspoon grated 
orange rind 

tablespoon butter 

baked Pie Shell 
(above) 



SIFT flour and salt together. . . . Add H of Spry 
to flour. Cut in until mixture looks like meal. 
Add remaining Spry and continue cutting until par- 
ticles are size of a navy bean. . . . Sprinkle water 
gradually over mixture. With a fork, work lightly 
together until a dough is formed. Roll dough ' s-inch 
thick and prick with a fork (for baked pie shell only 1. 
Place dough in pan and let relax 5 minutes. Pat with 
ball of dough to fit pastry into pan. Trim pastry 
1-inch larger than pan and turn back edge. Flute 
rim. . . . Bake in very hot oven t.450^F.) 15 minutes. 



MIX ^ cup cold water and cornstarch to thin- 
paste. . . . Combine 1 V2 cups hot water and 
sugar in top of double boiler and bring to boil over 
direct heat. Add cornstarch paste and cook until 
mixture begins to thicken, return to double boiler 
and cook until thick and smooth (15 minutes), stir- 
ring constantly. . . . Stir a small amount of mixture 
into beaten egg yolks, return to double boiler, and 
cook a few minutes longer. Add lemon rind, juice, 
and butter and blend. Cool, stirring occasionally. 
. . . Pour into baked pie shell. Top with meringue 
made with 3 egg whites, 6 tablespoons sugar, and 1 
teaspoon lemon juice. (See Meringue, below.) 



MIX J^ cup cold water and cornstarch to thin 
paste. . . . Combine 1 cup hot water, sugar, 
and salt in top of double boiler and bring to boil over 
direct heat. Add cornstarch paste and cook until 
mixture begins to thicken, return to double boiler 
and cook until thick and smooth (15 minutes), stir- 
ring constantly. . . . Stir a small amount of mixture 
into beaten egg yolks, return to double boiler, and 
cook a few minutes longer. . . . Add fruit juices and 
rinds and butter and blend well. Cool, stirring oc- 
casionally. Pour into baked pie shell. . . . Top with 
meringue made with 3 egg whites, 6 tablespoons 
sugar, and 34 teaspoon grated orange rind. (See 
Meringue, below.) 



Pie Shell 

Use for your cream 
pies, custard pies, 
chifTon pies, and all 
other one-crust pies. 



I 



Lemon 
Meringue Pie 

I always serve this 
grand pie for dessert 
when I want to just 
outdo myself! 



California 
Sunshine Pie 

There's both orange 
and lemon in this pie 
and the flavor's just 
wonderful! 



2 egg whites 
4 tablespoons sugar 
J^ teaspoon vanilla or 
1 teaspoon lumon 
juice 



BEAT egg whites until they hold a stiff peak. Add 
sugar gradually ( I tablespoon at a time 1, beating 
constantly. Add vanilla or lemon juice. Pile lightly 
on filling in baked pie shell. . . . Bake in moderately 
slow oven (325"F.) 20 minutes, or until firm and 
delicately browned. 



Meringue 

Don't forget to fla^ 
the meringue. 



Page 7 



PIES 



Mellowscotch 
Pie 

Calvin says the fiUin's 
as smooth as a kit- 
ten's ear. And the 
flavor's just grand! 



Cranberry 
Apple Pie 

You can make any 
fruit pie with a lattice 
top like this. It looks 
real pretty. 



COMBINE brown sugar, salt, and water in top 
of double boiler. Boil over moderate heat to a 
thick sirup (about 5 minutes). . . . Mix ^ cup milk 
and cornstarch to thin paste. Add 1^ cups milk; 
then combine with hot sirup and cook over hot 
water until thick and smooth, then cook 15 minutes 
longer, stirring constantly. Stir a small amount of 
mixture into beaten egg yolks, return to double 
boiler, and cook a few minutes longer. . . . Add but- 
ter and vanilla. Cool. Pour into baked pie shell. 
. . . Top with Meringue (see page 7j, using brown 
sugar and vanilla. 



COMBINE cranberries, apples, sugar, and water. 
Let stand while rolling pastry. . . . For pastry, 
use 1 recipe Pie Crust (page 4) or 3 cups Spry 
Pastry Mix (page 2). . . . Roll ]4, of dough and line a 
9-inch pie plate. Roll remaining half of dough and 
cut in narrow strips about ^ ^-mch. wide. . . . Fill pie 
shell with fruit mixture. Place pastry strips on top, 
crisscrossing them to make an attractive lacy top. 
Moisten edge of pie with water, place strip of dough 
around rim, and press together with fork. . . . Bake 
in hot oven (425°F.) 50 to 60 minutes. 



1 cup brown sugar, 

firmly packed 
\i teaspoon salt 

2 tablespoons water 
2 cups cold milk 

4 tablespoons corn- 
starch 

2 egg yolks, slightly 
beaten 

2 tablespoons butter 
J^2 teaspoon vanilla 

1 baked Pie Shell 
(page 7) 



2 ]/2 cups cranberries 

1 ]/2 cups apples, 
chopped 
' 1 H cups sugar 
, 3 tablespoons water 



Strawberry 
Chiffon Pie 

This is such a sum- 
mery pie -and just 
as creamy and fruity 
as can be. 



SOFTEN gelatin in cold water and dissolve over 
hot water. . . . Combine crushed strawberries, 
sugar, lemon juice, and salt. Add gelatin mixture 
and chill until slightly thickened. . . . Beat egg 
whites until stiff and fold in whipped cream. Fold 
in strawberry mixture. . . . Pile lightly in baked pie 
shell. Chill in refrigerator several hours, or until firm. 
Raspberry Chiffon Pie. Instead of strawberries, 
use fresh raspberries, crushed and rubbed through a 
sieve; reduce lemon juice to 2 tablespoons. 



1 tablespoon gelatin 

2 tablespoons cold 

water 
1 pint fresh straw- 
berries, crushed 

1 cup sugar 

'^ cup lemon juice 
' 16 teaspoon salt 

2 egg whites 

1 cup heavy cream, 

whipped 
1 baked Pie Shell 

(page 7) 



Orange 
Chiffon Pie 

I heaX the mixture 
while it cooks to 
make it extra light 
and velvety. 



Page 8 



SOFTEN gelatin in cold water. . . . Combine 
beaten egg yolks, sugar, salt, orange juice, and 
lemon juice, and blend well. . . . Cook over boiling 
water until thick and foamy, beating constantly with 
rotary egg beater (about 3 minutes). Remove from 
hot water. . . . Beat in gelatin and orange rind. Chill 
until slightly thickened. . . . Beat egg whites until 
stiff. Add sugar gradually, beating after each addi- 
tion until stiff. Fold into gelatin mixture. . . . Pile 
in baked pie shell. Chill in refrigerator several hours. 



1 tablespoon gelatin 
Vi cup cold water 

3 egg yolks, beaten 
Vl cup sugar 
I2 teaspoon salt 
'2 cup orange juice 

1 tablespoon lemon 

juice 

2 teaspoons grated 

orange rind 

3 egg whites 
Yi cup sugar 

1 baked Pie Shell 
(page 7) 



PIES 



2 '-4 cups cooked dried 

apricots 
1 J/^ cups sugar 

1 tablespoon grated 

orange rind 

2 egg whites 

1 baked Spry Pie 
Shell (page 7) 
1/2 cup heavy cream, 

whipped 
1 tablespoon confec- 
tioners' sugar 
K teaspoon vanilla 



GUT apricots in small pieces. Combine sugar and 
orange rind and mix with apricots. Beat egg 
whites until stiff and fold into apricot mixture, blend- 
ing well. . . . Pour into baked pie shell. Bake in mod- 
erately hot oven (875 F. i 30 minutes. . . . Serve 
cold, topped with whipped cream to which sugar and 
vanilla have been added. 

Prune Whip Pie. Use cooked prunes instead of 
apricots and % cup sugar instead of 1 ' ^ cups. Omit 
orange rind and add % cup chopped nuts. 



Apricot 
Cream Pie 

Every time I serve 
this pie I get a barrel 
of compliments! 



3 eggs and 2 egg 

yolks, ..r 

4 eggs, slightly 

beaten 
J^ cup sugar 
'2 teaspoon salt 

1 teaspoon vanilla 
Grated nutmeg 



1 cup milk 

1 cup light cream 

3 tablespoons flour 

1 tablespoon corn- 

starch 
J4 cup sugar 
M teaspoon salt 

2 egg yolks, slightly 

beaten 
1 teaspoon vanilla 
1 baked Pie Shell 

(page 7^ 



6 apples, thinly 

sliced 
\i cup sugar 
Yl teaspoon salt 
V4 teaspoon cinnamon 
1 tablespoon cjuick- 

cooking tapioca 
1 cup thin cream 



FOR pastry, use recipe for Pie Shell (page 7i or 
1% cups Spry Pastry Mix (page 2). Roll dough 
(but do not prick) and make a 9-inch pie shell. (See 
page 6. ) Beat eggs slightly and add sugar and salt. 
. . . Add milk and vanilla. Strain custard mixture 
into unbaked pie shell and sprinkle generously with 
nutmeg. . . . Bake in hot oven (425°F.) 25 to 35 
minutes, or until knife inserted comes out clean. 

Coconut Custard Pie. Add 1 cup shredded coconut 
to custard mixture before pouring into pie shell. 

SCALD milk and cream in top of double boiler. 
Combine flour, cornstarch, sugar, and salt, and 
mix together thoroughly. Add to scalded milk and 
cook until thick and smooth, then cook 15 minutes 
longer, stirring constantly. . . . Stir a small amount 
of mixture into beaten egg yolks, return to double 
boiler, and cook a few minutes longer. Cool and add 
vanilla. . . . Pour filling into baked pie shell. . . . Pile 
meringue lightly on top and bake as directed. (See 
Meringue, page 7.) 

Banana Cream Pie. Slice 2 bananas thin and arrange 
in baked shell. Pour Cream Pie tilling over them, top 
with meringue, and bake as directed. (See Meringue, 
page 7.) 

Coconut Cream Pie. Add V2 cup coconut to Cream 
Pie filling; sprinkle V2 cup coconut over meringue 
before baking. (See Meringue, page 7.) 



FOR pastry, use recipe for Pie Shell (page 7^ or 
1^ cups Spry Pastry Mix (page 2). Roll dough 
(but do not prick) and make a 9-inch pie shell. (See 
page 6.) . . . Combine apples with mixture of sugar, 
salt, cinnamon, and tapioca. . . . Fill unbaked pie 
shell with apple mixture, arranging top slices in 
circles. . . . Pour cream over apples. . . . Bake in hot 
oven (425°F.) 40 to 50 minutes. 



Custard Pie 

The additional egg 
yolks make it extra 
rich and smooth. 



Cream Pie 

Here's my standard 
Cream Pie fillin". You 
can vary it any way 
you want with differ- 
ent fruits and flavors. 



Hoosier 
Apple Pie 

An open-face apple 
pie, all fragrant and 
spicy. You'll like it 
best served warm. 

Page 9 



Chantilly Deep 
Apple Pie 

A "pour-in" of cream 
gives just the crownin' 
touch to the flavor. 



Holiday 
Mincemeat 

Use my wonderful 
home-made mince- 
meat for pies, tarts, 
and turnovers; for 
cookies, cakes, and 
frostin's; and all kinds 
of spicy desserts. 



Mince 
Turnovers 

I use an extra rich 
pastry and my home- 
made mincemeat for 
fillin'. You should see 
'era disappear. 



Page 10 



PIES AND TURNOVERS 




"POR pastry, use recipe for Pie Shell (page 7) or 
^ 1% cups Spry Pastry Mix (page 2) Fill ob- 
long baking dish \4 full of sliced apples. . . . Mix 
sugars, allspice, and cinnamon together. Sprinkle 
Vg over apples. Fill baking dish with remaining 
apples and cover with rest of sugar mixture. Dot 
filling with butter. . . . Roll pie dough in a rectangle 
34-inch thick and cut five decorative openings. Fit 
dough over apples, turning under a V2-inch edge. 
Seal edges of pie. Brush with milk or water and 
sprinkle with sugar. . . . Bake in hot oven (425°F. 
30 to 40 minutes. About 5 minutes before pie is done, 
pour ^ cup cream into pie through openings. . . . 
Serve warm in squares. . . . Serves 6. 


5 cups apples, thinly 

sliced 
V^ cup granulated 

sugar 
^ cup brown sugar, 

firmly packed 
y% teaspoon allspice 
'/2 teaspoon cinnamon 
2 tablespoons butter 
Vl cup thin cream or 

top milk 


/'^OVKR beef and suet with boiling water and cook 
^-^ until tender (about 2 hours). Cool; remove the 
hard cake of fat on top. Chop or cut meat and suet 
fine. . . . Combine meat with apples (there should be 
twice as many apples as meat). Add raisins, currants, 
citron, brown sugar, salt, molasses, cider, stock, and 
suet. Heat gradually and cook slowly 2 hours, stirring 
occasionally. . . . Add spices and cook 15 minutes 
longer. . . . Add lemon juice and mix. Seal at 
once in hot sterilized jars. . . . Makes Ay^ quarts. 

Mincemeai Layer Cake with Hard Sauce Topping. 
Use two 8-inch layers of Aunt Jenny's Favorite 
Cake (page 12). Spread 1 cup mincemeat between 
layers, and top with Hard Sauce made as follows: 
blend 23^ tablespoons each of Spry and butter with 
34' teaspoon salt and 1 teaspoon vanilla; add 13^ cups 
sifted confectioners' sugar gradually and cream well. 
Spread on cake and sprinkle with grated nutmeg. 


2 pounds lean beef 

1 pound beef suet 

8 cups apples, pared 
and finely 
chopped 

2 pounds seeded 

raisins, cut in 
pieces 
1 Vi pounds currants 
I4 pound citron, finely 

cut 
2 pounds brown 

sugar 
2 teaspoons salt 
1 cup light molasses 
1 '/2 quarts cider 

% cup beef stock 
11/2 teaspoons each 

cinnamon, mace, 
and cloves 
1 whole nutmeg, 
grated 
Juice of 1 lemon 


C IFT flour and salt together Add Vo of Spry 

^ to flour. Cut in Spry until mixture is as fine as 
meal. Add remaining Spry and continue cutting un- 
til particles are size of a navy bean. . . . Sprinkle 
milk gradually over mixture. With a fork, work 
lightly together until a dough is formed. . . . Roll 
dough 3^-inch thick and cut into 5-inch rounds. Cut 
slits in one half of round to permit steam to escape. 
On other half of round put 3 tablespoons mincemeat. 
Moisten edge, fold dough over mincemeat, and seal 
with tines of fork. . . . Bake in hot oven (425°F.j 10 
to 15 minutes. . . . Makes 10. 


2 cups sifted all- 
purpose flour 

1 teaspoon salt 
M cup Spry 

4 tablespoons cold 
milk (about) 

2 cups Holiday 

Mincemeat 
(above) 



TARTS AND PATTIES 



2}4 cups sifted all- 
purpose flour 
1 teaspoon salt 
Ji cup Spry 
5 tablespoons cold 
water (about) 

// using Spry Paslry 
Mix, xise 3 cups of the 
Mix (page 2). 



SIFT flour with salt. . . . Cut in \i of Spry until 
mixture looks like meal. Add remaining Spry 
and continue cutting until particles are size of navy 
bean. . . . Add water gradually and mix lightly with 
fork into dough. . . . Roll dough i^-inch thick and 
prick with fork. . . . Cut in 5-inch rounds and fit into 
patty pans or over outside of muffin pans. If muffin 
pans are used, fit dough snugly over pans, pinching 
into about 7 pleats. . . . Bake in very hot oven 
(450°F.) 10 to 15 minutes Makes 12 tart shells. 



Tart Shells 
and Patties 

I And it real easy to 
make tart shells on 
muflfin pans. They're 
so pretty and perky- 
lookin', too! 



3 ounces chocolate 
2 cups milk 

1 cup sugar 

2 tablespoons Hour 

3 tablespoons corn- 

starch 
Vi teaspoon salt 
2 eggs, slightly 

beaten 
1 teaspoon vanilla 
8 baked tart shells 

(above) 
ii cup nuts, coarsely 
cut and toasted 



"X ^ELT chocolate in milk in double boiler and- 
-'-'-'- blend with rotary egg beater. . . . Combine 
sugar, flour, cornstarch, and salt and mix thoroughly. 
Pour on chocolate mixture gradually, stirring con- 
stantly. Return to double boiler and cook until 
smooth and thick, then cook 15 minutes longer, stir- 
ring constantly. . . . Stir a small amount of mixture 
into beaten eggs, return to double boiler, and cook a 
few minutes longer. . . . Add vanilla. Cool, stirring 
occasionally. . . . Pour into baked tart shells and 
sprinkle with nuts. . . . Serves 8. 



Chocolate 
Nut Tarts 

Glossy chocolate till- 
in' topped with a 
sprinklin' of crunchy 
toasted nuts. 



3 egg yolks 
'i cup sugar 
y% teaspoon salt 
•^ cup lemon juice 
1 teaspoon grated 

orange rind 
1 teaspoon grated 

lemon rind 
3 egg whites, stiffly 

beaten 
1^2 cup sugar 
8 baked tart shells 
(above) 



2 cups canned 

crushed pine- 
apple, drained 

H cup maraschino 
cherries, quar- 
tered 
2 tablespoons pine- 
apple juice 

Vt cup sugar 

Vi teaspoon grated 
lemon rind 

H teaspoon salt 

1 recipe Pie Orust 

^page 4) 

2 tablespoons butter 



"D EAT egg yolks until thick and lemon-colored. Add 
-^ sugar, salt, lemon juice, and fruit rinds, and mix 
well. Cook over hot water 10 minutes, stirring until 
thickened. Cool, stirring occasionally. . . . Beat egg 
whites until stiff but not dry and beat in sugar grad- 
ually. Fold into egg yolk mixture. . . . Pile in baked 
tart shells, making attractive swirls on tops. . . . 
Bake in hot oven (400°F.) until a delicate honey 
brown (about 5 minutes). . . . Makes 8 tarts. 



COMBINE crushed pineapple, cherries, pine- 
apple juice, sugar, grated lemon rind, and salt. 
Roll pie dough Vjj-inch thick and cut into 5-inch 
squares. Place pastry squares in muffin pans and put 
about 2 tablespoons of pineapple mixture into each. 
Dot with butter. Draw corners of pastry over filling. 
Bake in hot oven (425°F. ) 20 to 25 minutes. Makes 8. 
Variations. Use canned peaches or apricots (and 
juice) instead of crushed pineapple and maraschino 
cherries. Or, add % teaspoon grated orange rind to 
crushed pineapple and omit cherries. Try a com- 
bination of mincemeat and canned raspberries, too. 



Lemon Souffle 
Tarts 

The fillin' is as light 
as a cloud — and so 
delicate in flavor! 



t 



Pineapple 
Four Corners 

Calvin calls these 
pastries "cute little 
tricks" and can he 
get away with 'em! 



Page 1 1 



I CALL THIS MY STAND-BY CAKE 
YOU CAN BAKE IT AS A LAYER CAKE, 

LOAF CAKE OR CUP CAKES -USE 
ANY KIND OF FROSTIN'OR FILLIN'YOU 
WANT- AND it's ALWAYS GOOD 





Blending Flavors 
Blend Spry with salt 
and flavoring (ex- 
tracts, spices, etc.). 
Spry blends flavors 
perfectly — distrib- 
utes them evenly. 



Thorough Creaming 

Add sugar to Spry 
gradually, creaming 
until mixture is fluffy 
and light. See how 
quickly Spry creams 
— and how easily. 



Remember Sifting 

Be sure to sift flour 
once before measur- 
ing. Flour packs on 
standing, and if not 
sifted, gives an over- 
measurement. 



Mixing Carefully 

Add sifted dry in- 
gredients in quarters 
— liquid in thirds — 
starting with flour. 
Mix until smooth 
after each addition. 



Aunt Jenny's Favorite Cake 

1/2 cup Spry 2 H teaspoons 

'2 teaspoon salt baking 

1 teaspoon vanilla powder 

1 cup sugar 2 cups sifted 

2 eggs, unbeaten flour* 

% cup milk 

COMBINE Spry, salt, and 
vanilla. . . . Add sugar 
gradually and cream until light 
and fluffy. . . . Add eggs, one at 
a time, beating thoroughly after 
each addition. . . . Add baking 
powder to flour and sift 3 times. 
Add small amounts of flour to 
creamed mixture, alternately 
with milk, mixing after each 
addition until smooth. . . . Pour 
batter into two 8-inch layer 
pans greased with Spry Pan- 
coat (page 13) Bake in mod- 
erately hot oven (375°F.) 25 
minutes. Frost with Chocolate 
Frosting (page 18). 
* Either cake flour or all-purpose 
flour can he used in the cake 
recipes in this hook. Cake flour 
is preferred by matiy for making 
the finest cakes. 





Cakes come out of the 
so easily with Spry Pan- 

54 cup cocoa 
1 1 3 cups sugar 
1 'i cups scalded milk 
-';, cup Spry 
1 teaspoon salt 

1 teaspoon vanilla 
3 eggs, unbeaten 

1 J4 teaspoons soda 

2 cupc silted flour 



Spry Pan-coat 

y<i cup Spry yi cup flour 

MIX Spry with flour 
to form a smooth 
mixture. Keep in cov- 
ered dish on pantry 
shelf. Sj>ry Pan-coat 
will stay sweet and fresh. 
Use for greasing cake 
pans, muflfin pans, cookie 
sheets, etc. 



Frost the 
light, deft, 



SIFT cocoa with H cup sugar. Add scalded milk 
gradually and stir until smooth. Cool. . . . Com- 
bine Spry, salt, and vanilla. Add 1 cup sugar grad- 
ually and cream thoroughly. . . . Add eggs, singly, 
beating thoroughly after each addition. . . . Add 
soda to Hour and sift 3 times. Add flour to creamed 
mixture, alternately with cocoa mixture, mixing 
after each addition until smooth. . . . Pour into two 
deep 9-inch layer pans greased with Spry Pan-coat 
(above). Bake in moderate oven (350°F.) 25 mm- 
utes. Frost with Snow Whirl Frosting (page 19). 



sides first, using 
swirling strokes. 

Snow Whirl 
Devil's Food 

To substitute choco- 
late for cocoa, add 4 
ounces chocolate 
(melted) to creamed 
Spry-sugar-egg mix- 
ture and blend well. 



Page 13 



YOU DON'T NEED 

TO KEEP SPRY IN THE 

REFRIGERATOR. IT STAYS 

FRESH ON THE KITCHEN 

SHELF. SO IT won't GET 

STIFF an' HARD LIKE 
SOME SHORTENIN'S DO 



Here's two mighty nice things you'll discover 
about Spry when you start makin' cake with it. 




just see how delicate-tastin' Spry cakes are 
and how long they stay moist and tender 



Pineapple 
Parfait Cake 

A delicate "party" 
cake with such a 
temptin' fruity flavor. 



Page 14 



COMBINE Spry, salt, lemon rind, and egg yolk 
and blend. . . . Add sugar gradually and cream 
until light and fluflfy. . . . Add baking powder to 
flour and sift 3 times. Add small amounts of flour to 
creamed mixture, alternately with combined pine- 
apple juice and water, mixing after each addition 
until smooth. . . . Beat egg whites until stiff but not 
dry and fold carefully into mixture until well 
blended. . . . Pour batter into two deep 9-inch layer 
pans greased with Spry Pan-coat (page 13). . . . 
Bake in moderate oven (350°F.i 25 to 30 minutes. 
. . . Frost with Pineapple Parfait Frosting. Use 
recipe for Snow Whirl Frosting (page 19), substitut- 
ing canned pineapple juice for water and }/i tea- 
spoon grated lemon rind for vanilla. 



' 2 cup Spry 

^4 teaspoon salt 

V2 teaspoon grated 

lemon rind 
1 egg yolk 
1 1/2 cups sugar 

3 teaspoons baking 
powder 

3 cups sifted flour 
^ cup canned pine- 
apple juice 

H cup water 

4 egg whites 



CAKES 



J4 cup Spry 
5^ teaspoon salt 
Grated rind of 
1 orange 
1 Yi cups sugar 
3 eggs, unbeaten 
3 teaspoons baking 

powder 
3 cups sifted flour 
Juice of 1 medium- 
sized orange 
2 tablespoons lemon 
juice 
Water 



H cup Spry 
Yi teaspoon salt 
1 teaspoon cinnamon 
% teaspo(jn cloves 
)4 teaspoon nutmeg 
J^ teaspoon mace 
Yl teaspoon allspice 

1 cup sifted brown 

sugar, firmly 
packed 

2 eggs, unbeaten 

2 teaspoons baking 

powder 
Yi teaspoon soda 
2H cups sifted flour 
1 cup thick sour milk 



COMBINE Spry, salt, and grated orange rind. 
Add sugar gradually and cream until light and 
fluffy. . . . Add eggs, one at a time, beating thor- 
oughly after each addition. . . . Add baking powder 
to flour and sift 3 times. . . . Combine orange juice 
and lemon juice and add water to make 1 cup. . . . 
Add small amounts of flour to creamed mixture, al- 
ternately with combined fruit juices and water, 
mixing after each addition until smooth. . . . Pour 
batter into two deep 9-inch layer pans greased with 
*Spry Pan-coat. . . . Bake in moderately hot oven 
(375°F. I 25 to 30 minutes. . . . Spread Bonbon 
Frosting (page 19) between layers and on top and 
sides of cake. 



COMBINE Spry, salt, and spices. Add brown 
sugar gradually and cream until light and fluffy. 
Add eggs, one at a time, beating thoroughly after 
each addition. . . . Add baking powder and soda to 
flour and sift 3 times. Add small amounts of flour to 
creamed mixture, alternately with sour milk, mixing 
after each addition until smooth. . . . Pour batter 
into 10 X 10 X 2-inch pan greased with *Spry Pan- 
coat. . . . Bake in moderate oven (350°F. ) 40 to 
50 minutes. Let cake stand in pan while preparing 
Broiled Coconut Icing page 19i. . . . The broiled 
icing can be omitted and the cake frosted with Va- 
nilla Cream Frosting (page 18^ if preferred. 



Orange 
Bonbon Cake 

Orange juice gives 
this cake a lovely 
flavor. .4nd it keeps 
so nice and moist! 



Spice Cake 

with Broiled 

Coconut Icing 

I never knew a man 
yet who wasn't crazy 
about spice cake. And 
this cake has a new 
broiled-on icin'. 



yi cup Spry 

H teaspoon salt 

1 teaspoon vanilla 

1 cup sugar 

1 egg, unbeaten 

2 14 teaspoons baking 
powder 

2 cups sifted flour 
^ cup milk 



1 recipe Aunt Jenny's 
Favorite Cake 

(page 12), substi- 
tuting ^2 teaspoon 
grated lemon rind 
for vanilla 

1 large banana, sliced 



COMBINE Spry, salt, and vanilla. Add sugar 
gradually and cream thoroughly. . . . Add egg 
and beat well. . . . Add baking powder to flour and 
sift 3 times. Add small amounts of flour to creamed 
mixture, alternately with milk, mixing after each 
addition until smooth. . . . Pour batter into cup- 
cake pans greased with *Spry Pan-coat. . . . Bake 
in hot oven i425°F.i 15 to 18 minutes. . . . Makes 
18 cup cakes. . . . Frost tops of cakes with Toasted 
Peanut Frosting (page 18). 



pOUR batter into two 8-inch layer pans greased 
with *Spry Pan-coat. . . . Bake in moderately 
hot oven (375''F. ) 25 minutes. . . . Spread Creamy 
Banana Frosting (page 19) on one layer and arrange 
banana slices on top. Place second layer on top and 
spread frosting on top and sides of cake. 

*Recipe for Spry Pan-coat on page I 3 



Oven-fresh 
Cup Cakes 

Just see how light and 
velvety these one-egg 
cup cakes are! Bake in 
a loaf or layers, t" 



Banana Cake 

Here's a nice cake with 

real onticin' flavor! 



Page 15 



CAKES 



Caramel Nut 
Fudge Cake 

It's what my daughter 
Sylvia used to call 
"just yummy." I'll 
bet your folks will 
rave about it, too. 



SIFT cocoa with brown sugar. Add scalded milk 
gradually and stir until smooth. Cool. . . . Com- 
bine Spry, salt, and vanilla. Add granulated sugar 
gradually and cream thoroughly. . . . Add eggs, one 
at a time, beating thoroughly after each addition. 
. . . Add baking powder and soda to flour and sift 3 
times. Add small amounts of flour to creamed mix- 
ture, alternately with cooled cocoa mixture, mixing 
after each addition until smooth. . . . Pour batter 
into 14 X 9 X 2-inch pan greased with *Spry Pan- 
coat. . . . Bake in moderate oven (350°F.) 55 to 
60 minutes. . . . Spread Caramel Nut Frosting 
(page 18 1 on top and sides of cake. 

To substitute chocolate for cocoa, add 4 ounces 
chocolate (melted) to creamed mixture (Spry, salt, 
vanilla, granulated sugar, brown sugar, and eggs). 
Blend; add sifted flour mixture, alternately with milk. 



?4 cup cocoa 
M cup sifted brown 
sugar, firmly 
packed 
1 H cups scalded milk 
2-3 cup Spry 
1 teaspoon salt 
1 teaspoon vanilla 
1 cup granulated 

sugar 
3 eggs, unbeaten 

1 teaspoon V>aking 

powder 
^ teaspoon soda 

2 cups sifted flour 



Lady Baltimore 
Cake 

See if any other short- 
enin' ever gave you 
as light, fine, delicate- 
tastin' white cake as 
Spry does! 



COMBINE Spry, flavoring extracts, and salt. 
Add sugar gradually and cream until light and 
fluffy. . . . Add baking powder to flour and sift 3 
times. Add small amounts of flour to creamed mix- 
ture, alternately with combined milk and water, 
mixing after each addition until smooth. . . . Beat 
egg whites until stiff but not dry and fold carefully 
into mixture until well blended. . . . Pour batter 
into three 9-inch layer pans greased with *Spry 
Pan-coat. . . . Bake in moderate oven (350°F. ) 25 to 
30 minutes. . . . Spread Lady Baltimore Frosting 
(page 19) between layers and on top and sides of 
cake. ... If desired, this batter can be baked in a 
greased oblong pan, 14 x 9 x 2 inches, in a moderate 
oven (350°F.i 45 minutes. 



^ cup Spry 

3/2 teaspoons almond 

extract 
Vi teaspoon vanilla 
% teaspoon salt 

2 cups sugar 

3 teaspoons baking 

powder 
'4 cups sifted flour 
'«2 cup milk 
'/2 cup water 
6 egg whites 



Sylvia's Prize 
Cake 

Here's somethin' alto- 
gether different — a 
kind of spicy, fruity 
cake — and it's mighty 
good. Please try it! 



Page 16 



/'"COMBINE Spry, salt, cinnamon, cocoa, and 
^-^ vanilla. Add sugar gradually and cream until 
light and fluffy. . . . Add eggs, one at a time, beating 
thoroughly after each addition. Add raisins and nuts 
and mix well. . . . Add baking powder and soda to 
flour and sift 3 times. Add small amounts of flour to 
creamed mixture, alternately with water, mixing 
after each addition until smooth. . . . Pour batter 
into a 10 X 10 X 2-inch pan greased with *Si>ry 
Pan-coat. . . . Bake in moderate oven (350°F.) 40 to 
45 minutes. . . . Frost with Chocolate Frosting (page 
18), using 114 ounces chocolate, }4 cup hot milk, 
and 2J^ cups sifted confectioners' sugar. 

*Recipe /or Spry Pan-coat on pa^e 1 3 



Vi cup Spry 

V^ teaspoon salt 

1 teaspoon 

2 tablespoons cocoa 
1 teaspoon vanilla 

1 cup sugar 

2 eggs, unbeaten 

'^ cup seeded raisins, 

chopped 
Vl cup nuts, chopped 

1 V2 teaspoons baking 

powder 
I4 teaspoon soda 

2 ' ,4 cups sifted tlour 
2 3 cup water 



SAY, JENNY, THIS 
CHOCOLATE CAKE 
OF YOURS IS A 
HUMDING-ER ! 



^mm 



IT'S WONDERFUL THE 

DIFFERENCE SPRY MAKES, 

CALVIN. MY CAKES ARE 

DELICIOUS SINCE 

iVE BEEN USIN' it 




This is me and Calvin in our sunny dinin' room. 
Folks say it's the pleasantest room in the house. 



cup Spry 

teaspoon salt 

teaspoon grated 
lemon rind 

cup sugar 

teaspoons baking 
powder 

cups sifted flour 

cup milk 

egg whites 

recipe Lemon 
Filling (below) 

cup shredded coco- 
nut, chopped fine 



COMBINE Spry, salt, and lemon rind, and blend. 
Add sugar gradually and cream until light and 
fluflfy. . . . Add baking powder to flour and sift 3 
times. Add small amounts of flour to creamed 
mixture, alternately with milk, mixing after each 
addition until smooth. . . . Beat egg whites until 
stiff but not dry and fold carefully into mixture until 
well blended. . . . Pour batter into two 8-inch layer 
pans greased with Spry Pan-coat (page 13). . . . 
Bake in moderate oven (350°F. ) 25 to 30 minutes. 
. . . Spread thin film of Lemon Filling on one layer 
and sprinkle with chopped coconut which has been 
rubbed with an additional V^ teaspoon grated lemon 
rind. Spread remaining filling between layers. 



Cavalier 
White Cake 

The tangy lemon fill- 
in' blends just won- 
derful with this deli- 
cate white cake. 



% cup sugar 
3 tablespoons flour 
\-{^ teaspoon salt 
]4 cup lemon juice 
Grated rind of 
1 lemon 
•/2 cup water 
3 egg yolks, beaten 
2 tablespoons butter 



MIX sugar, flour, and salt together thoroughly. 
. . . Add lemon juice and rind and mix well. 
Add water, egg yolks, and butter, and blend. . . . 
Place over hot water and cook until smooth and 
thick, stirring constantly (about 15 minutes). . . . 
Cool and spread between cake layers. ... If desired, 
all the filling can be spread between the layers, and 
the top of the cake dusted with confectioners' sugar. 



Lemon Filling 

Smooth and delicate 
and just tart enough. 



Page 17 




Vanilla Cream 
Frosting 

2 tablespoons Spry 
1 tablespoon butter 
1 teaspoon vanilla 

'4 teaspoon salt 

3 cups sifted confec- 

tioners' sugar 

5 tablespoons scalded 

cream (about) 

Combine Spry, 
butter, vanilla, and 
salt, and blend. . . . 
Beat in Yi cup 
sugar. Add hot 
cream, alternately 
with remaining 
sugar, beating well 
after each addi- 
tion. Add only 
enough cream to 
make a nice spread- 
ing consistency 

Makes enough 
frosting to cover 
top and sides of 10 
X 10 X 2-inch cake. 



Chocolate 
Frosting 

Smooth and rich — 
and so easy to make! 



MELT Spry, butter, and chocolate together over 
hot water. . . . Cool. . . . Pour hot milk over 
combined sugar and salt and stir until sugar is dis- 
solved. Add vanilla. Add chocolate mixture and beat 
until thick enough to spread. . . . Makes enough 
frosting to cover tops and sides of two 8-inch layers. 
Toasted Peanut Frosting. Vary Chocolate Frosting 
by using 1 ounce chocolate instead of 3 ounces. Add 
y2 cup toasted chopped peanuts to frosting before 
spreading on cake. 



2 tablespoons Spry 

1 tablespoon 

butter 

3 ounces chocolate 
5 tablespoons hot 

milk 

2 cups sifted con- 

fectioners' sugar 
)4, teaspoon salt 
34 teaspoon vanilla 



Caramel Nut 
Frosting 

It's shiny, rich, and 
creamy — and tastes 
like panocha candy! 



Page 18 



COMBINE sugars, salt, milk, Spry, and butter in 
saucepan and bring to boil, stirring constantly 
until sugar is dissolved. Cook slowly, keeping 
crystals washed down from sides of pan. When small 
amount forms a soft ball in cold water (232°F.), 
remove spoon and set pan aside to cool. Do not 
move pan until mixture is lukewarm {110°F.). . . . 
Beat until mixture thickens. . . . Add cream and 
beat until thick enough to spread. . . . Add nuts. 



1 Yi cups light brown 
sugar, firmly 
packed 
H cup granulated 

sugar 
I/4 teaspoon salt 
J4 cup top milk 
1 tablespoon Spry 
1 tablespoon butter 
1 tablespoon cream 
'/2 cup nuts, cut 



FROSTINGS 



2 tablespoons Spry 
2 tablespoons butter 
^2 cup brown sugar, 

firmly packed 
2 tablespoons milk 
1 cup shredded 

coconut 



COMBINE Spry, butter, brown sugar, and milk 
in saucepan, and bring to a boil. . . . Remove 
from fire and add coconut. Pour on warm cake and 
spread evenly. . . . Place cake under low broiler flame 
and broil slowly until coconut becomes golden brown. 
. . . Makes enough icing to cover top of a 10 x 10- 
inch loaf cake. 

Broiled Pecan Icing. Substitute 1 cup pecans 
(cut in large pieces) for coconut. 



Broiled 
Coconut Icing 

The triek is very alow 
broilin' until the ictn' 
is glazed and (jolden. 



2 egg whites, un- 
beaten 
I Vj cups sugar 

5 tablespoons cold 
water 
H teaspoon cream of 
tartar or 
1 teaspoon light 
corn sirup 

1 teaspoon vanilla 



PUT egg whites, sugar, water, and cream of tartar 
(or corn sirup) in top of double boiler and mix 
thoroughly. Place over rapidly boiling water and 
beat constantly with rotary egg beater until mixture 
will hold a peak (about 7 minutes). . . . Remove from 
fire, add vanilla, and beat until cool and thick 
enough to spread. . . . Makes enough frosting for 
tops and sides of two 9-inch layers. 



Snow Whirl 
Frosting 

Here's a frostin' I 
make real often. It 
makes a cake look 
beautiful! 



2 teaspoons grated 

orange rind 
6 tablespoons orange 

juice 
2 tablespoons Spry 

1 tablespoon butter 
'4 teaspoon salt 

4 cups sifted con- 
fectioners' sugar 

2 ounces chocolate. 

melted 

2 tablespoons scalded 

cream (about) 

3 cups sugar 

'4 teaspoon cream of 
tartar or 
1 tablespoon 
light corn sirup 

1 cup boiling water 
3 egg whites 

% teaspoon vanilla 
1/2 teaspoon almond 

extract 
^ cup each raisins and 

figs, cut 
H cup pecans, cut 

2 tablespoons Spry 
1 tablespoon butter 

J4 teaspoon salt 
V2 teaspoon grated 
lemon rind 

3 cups sifted con- 

fectioners' sugar 
Vs cup mashed banana 
1 tablespoon scalded 
cream (about) 



1ET orange rind stand in orange juice 10 minutes, 
■^ then strain. . . . Cream Spry, butter, and salt 
together. Add ^ cup sugar gradually, creaming until 
light and fluffy. Add melted chocolate and blend. 
. . . Add remaining sugar, alternately with orange 
juice, beating until smooth. Add hot cream and beat 
well. Add just enough cream to make a nice spread- 
ing consistency. . . . Makes enough frosting to cover 
tops and sides of two 9-inch layers. 



COMBINE sugar, cream of tartar (or corn sirup t, 
and boiling water in saucepan and cook until 
mixture spins a long thread (242°F.). (Boil sirup to 
248°F. on a rainy day.) Beat egg whites until they 
hold a stiff peak, then pour on hot sirup in a fine 
stream, beating constantly. . . . Add flavoring ex- 
tracts and beat until frosting is cool and stiff enough 
to spread. . . . Mix 1 1^4 cups frosting with fruits and 
nuts for filling between layers. Spread plain white 
frosting on top and sides of cake. 

COMBINE Spry, butter, salt, and grated lemon 
rind, and blend. . . . Add '2 cup sugar gradu- 
ally, creaming well. . . . Add mashed banana and 
blend. . . . Add remaining sugar, alternately with 
cream, beating until smooth and creamy and stiff 
enough to spread. Add just enough cream to make a 
nice spreading consistency. . . . Makes enough frost- 
ing to cover tops and sides of two 8-inch layers. 



Bonbon 
Frosting 

Looks and tastes as 
delicate as a dainty 
French bonbon. 



Lady Baltimore 
Frosting 

It's like fine nougat 
candy and all chewy 
with fruits and nuts. 



Creamy 
Banana 
Frosting 



The fresh banana in 
this frostin' makes it 
just luscious! 



Page 19 



French Fried 
Potatoes 

Just try this handy 
blanchin' and brownin' 
way and you'll be 
treatin' your folks to 
French fries often. 



EASY NOW TO GET YOUR 

FRENCH FRIES TO THE TABLE 

CRISP AN' PIPIN' HOT 





Page 20 



Blanching — 370° F. — 5 to 7 minutes per basket. 
. . . Heat Spry to 370°F. Lower }4 of potatoes in 
basket into deep hot Spry. Fry until potatoes are 
tender but not brown (5 to 7 minutes). Drain on 
absorbent paper. Blanch remaining 2 lots in same 
manner and hold until nearly serving time. 

Browning — 390° F. — 1 to 1^2 minutes per basket. 
This is the last short step and should be done at 
serving time. . . . Lower Yi of blanched potatoes 
in basket into Spry which has been reheated to 
390°F. Fry until potatoes are crisp and brown (1 to 
XVi minutes). Brown remaining half in same man- 
ner. Drain on absorbent paper, sprinkle with salt, 
and serve immediately. . . . Serves 6. 

If a single frying period is used, fry potatoes at 
385°F. until tender and brown (about 20 minutes). 



Remember, Ladies! 



"Blanchin"' means 
fryin' your pota- 
toes first in Spry 
at a temperature 
of 370°F. till ten- 
der and just start- 
in' to brown. (It's 
handy to do this 
hours ahead of din- 
ner time.) Then 
just before dinner, 
brown 'em quick in 
real hot Spry (390° 
F.). Takes only a 
jiffy for several 
helpin's and they're 
all so hot and crisp! 



6 large potatoes, 
washed, pared, 
and cut in 
lengthwise 
strips, 

2>2X^ inches. 
Dry thoroughly. 
Divide into 3 lots. 
(If desired, the 
potatoes can be 
soaked 1 hour in 
ice water and 
then dried thor- 
oughly between 
towels. ) 
2 to 3 pounds Spry 



No unpleasant 
smoke or odor when 
you fry with Spry. 



AND, MY, (SNYiTA COMFORT 

NOT TO HAVE VOUR KITCHEN 
FULL OF SMOKE WHEN YOU FRY 



Before I used Spry, I never thought of 
fryin' when I had company — smoked 
and smelled up the house so. Calvin 
hated fryin' odor, too. But now he 
doesn't know I've been fryin' till he sets 
down to the table! 

And take my word for it, ladies, foods 
fried the Spry way are crispy and tasty 
and so digestible a child can eat 'em. 
They're never heavy or greasy. 

If some of you ladies don't have fryin' 
thermometers, just drop a cube of stale 
bread into the fat. If it turns a nice 
golden brown in 1 minute, the temper- 
ature's about right for most fryin'. Or, 
you can use some of the food you're 
goin' to fry. Say you're fryin' dough- 
nuts — drop in a little doughnut 
"center" and if it browns in 1 minute, 
the temperature of the fat's about 
right for fryin' your doughnuts. 




Save your Spry 

for another fryin' 

After fryin', just let the hot 
fat cool a little, then strain 
it through several layers of 
cheesecloth in a strainer into 
an empty Spry can. Cover, 
and keep on the shelf (it 
doesn't need refrigeratin'). 
Spry is so pure you can fry 
with it over and over! Now 
isn't that a real savin'? 



2 cups mashed potato 
H teaspoon salt 
14 teaspoon pepper 
1 teaspoon mustard 
1 egg, beaten 
1 yi cups cooked ham , 
finely diced 
14 pound cheese 
1 cup crushed corn- 
flakes or sifted 
bread crumbs 



4 cups raw potatoes, 
cut in J^-inch 
cubes 

1 slice onion 

1 4 tablespoons Spry 
4 pimientos, cut in 

small pieces 
'-4 teaspoon salt 

2 tablespoons pars- 

ley, finely 
chopped 



COMBINE potato, salt, pepper, mustard, and egg 
and whip until very light. . . . Add ham and 
mix thoroughly. Cut cheese in %-inch cubes. Shape 
potato mixture around cheese cubes. Roll each ball 
in cornflakes. . . . Fry in deep hot Spry (375°F.) 
5 minutes. Drain on absorbent paper. . . . Serves 6. 
Potato Puffs. Omit mustard, ham, and cheese. 
Shape potato mixture into small balls, roll in 
crushed cornflakes, and fry as above. 

DRY potatoes thoroughly and fry in deep hot 
Spry (380°F.) about 5 minutes, or until brown. 
Drain on absorbent paper. . . . Cook onion in 13-2 
tablespoons Spry in skillet 3 minutes. Remove onion 
and add pimientos. . . . Add fried potato cubes and 
salt and stir carefully, mixing well. . . . Sprinkle 
with chopped parsley and serve at once. . . . Serves 6. 
Delicious served with broiled steak or lamb chops. 

All measurements in this hook are level 



Ham and 
Cheese Puflfs 

Such a dandy way to 
use up left-overs! 



Potatoes 
O'Brien 

My men folks are al- 
ways tickled when 1 
bring on a dish of 
these crispy brown 
potatoes. 



Page 2 1 



FRYING 



French 
Fried Onions 



Just perfect with a 
juicy broiled steak! 



SEPARATE onion slices into rings and soak in 
salted milk 15 to 20 minutes. Drain slices and 
dip in flour. . . . Fry in small amounts in deep hot 
Spry (380°F. ) about 2 minutes, or until brown. 
Drain on absorbent paper, sprinkle with salt, and 
serve immediately. . . . Serves 6. . . . The remaining 
milk can be used for onion soup, tomato soup, etc. 



2 large onions, cut in 
14-inch slices 
(about 1 quart 
rings) 
1 teaspoon salt 
1 quart milk 
Vj cup flour 



Fried 

Tomatoes 

with 

Cheese Sauce 

The tastiest way to 
serve tomatoes. Try it! 



SPRINKLE tomato slices with salt and pepper. 
Dip in crumbs, then in beaten egg, then again in 
crumbs. . . . Saute in Spry in frying pan until brown 
on both sides. . . . Combine cheese, milk, salt, and 
cayenne in top of double boiler. Heat over hot water, 
stirring constantly, until cheese is melted. Whip 
with rotary beater; serve at once. . . . Serves 6. 



b ripe tomatoes 
2 eggs, slightly beaten 
with 2 table- 
spoons water 
\i cup Spry 
1 cup grated cheese 
y^ cup evaporated 

milk 
y% teaspoon salt 
Dash of cayenne 



Fried Onions 

Try these to see how 
good fried onions 
really are. 



MELT Spry in frying pan. Add onions, water, 
salt, and pepper. Cover and cook slowly until 
liquid evaporates. . . . Increase heat and cook until 
golden brown, stirring frequently. . . . Serves 4. . . . 
Green peppers can be cooked in this same way. 



2 tablespoons Spry 
1 pound onions, 
sliced 
J^ cup water 
Yi teaspoon salt 
Dash of pepper 



Hashed 

Brown 

Potatoes 

So spankin' good you 
could eat 'em 'most 
every day! 



COMBINE chopped potatoes, onion, salt, pepper, 
and milk, and mix. . . . Melt Spry in large heavy 
skillet. Add potatoes. Saute slowly, without stirring, 
until golden brown on under side. . . . Place under 
broiler and brown upper side slightly. . . . Fold like 
an omelet and serve on hot platter. Garnish with 
parsley. . . . Serves 6. . . . Potatoes can be turned 
with a broad spatula to brown other side (instead of 
under a broiler 1, if preferred. 



4 cups cold boiled 
potatoes, 
chopped 
1 tablespoon onion, 

minced 
1 teaspoon salt 
Y% teaspoon pepper 
\ cup milk 
H cup Spry 



Golden Fish 
Saute 

Tender-crusted and 
brown outside; nice 
and moist inside. 



Page 22 



REMOVE skin and bone from fish (if desired and 
- cut into pieces for serving. . . . Mix corn meal 
and seasonings thoroughly. . . . Dip pieces of fish in 
beaten egg, then in seasoned corn meal, and saute in 
hot Spry in frying pan until golden brown on one 
side. . . . Turn carefully and brown on other side. 
Serve hot with wedges of lemon. . . . Serves 6. . . . 
Sifted bread crumbs can be substituted for the 
seasoned corn meal, or fish can be dipped in milk 
and then in seasoned flour. 

All measurement!, in this hook are level 



2 pounds fresh tish 
(halibut, had- 
dock, cod, mack- 
erel, etc.) 
V^ cup corn meal 
1 ''2 teaspoons salt 
1^2 teaspoon pepper 
H teaspoon paprika 
1 egg, slightly beaten 
with 1 tablespoon 
water 
\i cup Spry 



FRYING 



cups sifted all- 
purpose Hour 

teaspoon nutmeK 

teaspoon mace 

teaspoon cinnamon 

teaspoons salt 

teaspoon soda 

teaspoon cream of 
tartar 

tahli'spoons Spry 

cup sugar 

egg yolks, well 

beaten, or 2 eggs 
and 1 egg yolk 

cup thick sour milk 



1^ cup Spry 
2 teaspoons salt 
1/2 cup sugar 

1 cup scalded milk 

2 cakes compressed 

yeast 
2 eggs, well beaten 
5 cups sifted all- 
purpose flour 



SIFT flour, spices, salt, soda, and cream of tartar 
together 3 times. . . . Cream Spry and sugar 
until well blended. . . . Add egg yolks and mix well. 
Add milk and mix thoroughly. . . . Add sifted dry 
ingredients and mix until smooth. . . . With as little 
handling as possible, roll dough on floured board to 
?'8-inch thickness. Let dough stand 20 minutes. . . . 
Cut with 3-inch doughnut cutter. . . . Fry in deep 
hot Spry (375"F.) until brown, turning when first 
crack appears. Drain on absorbent paper. . . . Makes 
2 dozen. ... If sweet milk is used instead of sour 
milk, omit soda and cream of tartar, and use 4 
teaspoons baking powder. 



COMBINE Spry, salt, and sugar in large bowl and 
add scalded milk. Stir until Spry is melted and 
cool to lukewarm. . . . Add crumbled yeast. Stir 
until dissolved. Add eggs. Add flour and knead to a 
smooth dough. . . . Cover and let rise until double in 
bulk (about 2 hours). . . . Roll dough 3^-inch thick 
and cut with 2 ' o-inch doughnut cutter. . . . Place on 
greased pan 1-inch apart. Cover and let rise in warm 
place until very light. . . . Fry in deep hot Spry 
f360°F.) until brown, turning once. . . . Makes 
23^ dozen. 

Hot Rolls. Shape dough as desired, let rise until 
light, and bake in hot oven (425°F. i 10 to 15 minutes. 



Doughnuts 

Whether you call 
"em "doughnuta" or 
"fried cakes," the 
dough wants to be 
soft 8o they'll be nice 
and tender. 



Raised 
Doughnuts 

They're light as a 
feather and have such 
a good old-fashioned 
flavor! 



1 cup sifted flour 
1 H teaspoons baking 
powder 
\i cup sugar 
1 '4 teaspoons salt 
1 egg, beaten 
Vt cup milk 

1 tablespoon Spry, 

melted 

2 large apples, pared 

and sliced in 
eighths 



SIFT flour, baking powder, sugar, and salt to- 
gether. Combine egg and milk; add to dry in- 
gredients, beating until smooth. . . . Add Spry and 
mix well. . . . Dip apples in batter and fry in deep 
hot Spry (375°F.j about 4 minutes, or until brown. 
. . . Serves 6. 

Banana Fritters. Cut 2 bananas lengthwise and 
into 1-inch pieces, dip in batter, and fry. 

Pineapple Fritters. Cut 5 slices canned pineapple 
in quarters, dip in batter, and fry. 



Apple Fritters 

Light, crispy, and 
tender as can be! 



1 pint fresh oysters 
H cup sifted flour 
^ teaspoon salt 
Vi teaspoon paprika 
1 egg, slightly beaten 
with 1 tablespoon 
water 
1 cup sifted crumbs 



DIP oysters in flour which has been mixed with 
salt and paprika. Then dip in egg, then in 
crumbs. . . . Fry oysters in hot Spry (375°F. i 1-inch 
deep in heavy frying pan until golden brown (1 to 2 
minutes). . . . Serve with cabbage relish or cole 
slaw. . . . Serves 6. 



Fried Oysters 

For luncheon or sup- 
per, they always hit 
the spot! 

Page 23 




You'll be nniighty 
glad to fix your 
cutlets this way. 

Just chill the cut- 
let or croquette 
mixture in a pan 
till stiff. Then cut 
out the cutlets 
with a biscuit cut- 
ter — it's easier 
than shapin' 'em 
with your fingers. 
Egg - and - crumb 
'em good and fry 
'em in a heavy 
fryin' pan in hot 
Spry 1-inch deep. 



Chicken 
King Cutlets 

Here's croquettes that 
taste just like chicken 
a la king. 



"\ ^ELT Spry in top of double boiler. Add flour, 
■^^^ salt, and pepper, and blend. . . . Add chicken 
soup or milk and cook until smooth and thick, 
stirring constantly. Remove from fire. . . . Add 
chicken and pimiento and blend well. Spread mixture 
in shallow pan and chill until stiff. . . . Cut into cut- 
lets with biscuit cutter. Roll in crumbs, then in 
beaten egg, then in crumbs. . . . Fry in hot Spry 
375°F.) 1-inch deep in heavy frying pan until 
brown. Drain on absorbent paper. . . . Serve with 
Fresh Mushroom Sauce (below). . . . Serves 6 to 8. 



4 tablespoons Spry 

5 tablespoons flour 
1 teaspoon salt 

^4 teaspoon pepper 

1 cup canned chicken 

soup or milk 

2 cups cooked 

chicken, cut in 
small pieces 

2 tablespoons oimien- 

to, chopped 
H cup sifted bread 
crumbs 

1 egg, slightly beaten 
with 1 table- 
spoon water 



Fresh 

Mushroom 

Sauce 

Dresses up any dish 
you serve it with. 

Page 24 



MELT 3 tablespoons Spry in skillet. Add sliced 
mushroom caps, cover, and cook until tender. 
. . . Melt I4 cup Spry in saucepan; add flour, salt, 
and pepper, and blend. Add mushroom stock (made 
by boiling mushroom stems and peelings) gradually, 
stirring constantly, and stir and cook until thick- 
ened. . . . Add cream and blend. Add sauteed mush- 
rooms. . . . Makes 2 cups. 



3 tablespoons Spry 
1 pound fr£sh 

mushrooms 
'4 cup Spry 

4 tablespoons flour 

1 teaspoon salt 

^15 teaspoon pepper 

2 cups mushroom 

stock 
2 tablespoons cream 



FRYING 



^ cup Spry 
5 tablespoons flour 
S4 teaspoon salt 

Dash of cayenne 
14 teaspoon dry 

mustard 
1 cup milk 
1 cup grated cheese 
1 cup cooked rice 
J 2 cup sifted bread 
crumbs 
1 egg, slightly beaten 
with 1 tablespoon 
water 



4 tablespoons Spry 

5 tablesjioiins flour 
V<2 teaspoon salt 

1 cup milk 

1 pound can .salmon 

1 teaspoon lemon 

juice 
Vs teaspoon onion 

juice 
Dash of pepper 
V4 cup sifted bread 

crumbs 
1 egg, slightly beaten 

with I tablespoon 

water 



1 cup Spry 

2 teaspoons brown 

sugar 
1 teaspoon mustard 
3 2 teaspoon salt 
'4 teaspoon pepper 

1 tablespoon onion 

juice 

2 tablespoons Wor- 

cestershire sauce 
Few drops tabasco 
sauce 

1 tablespoon chili 

sauce 

2 tablespoons vinegar 



2 cups raw potatoes, 
cut in small 
pieces 
1 cup salt codfish, 

shredded 
Vi tablespoon butter 
^ teaspoon pepper 
1 egg, beaten 



MELT 4 tablespoons Spry in top of double boiler. 
Add flour and seasonings and blend. . . . Add 
milk and cook until smooth and thick, stirring con- 
stantly. Remove from fire. . . . Add cheese and 
blend well. Add rice and mix. . . . Spread mixture in 
shallow pan and chill until stiff. Cut into rounds 
with biscuit cutter. Roll in crumbs, then in beaten 
egg, then in crumbs. . . . Heat remaining 4 table- 
spoons Spry in skillet and fry rice cakes until golden 
brown on both sides. Drain on absorbent paper. 
Serves 6 to 8. The crumbed rice cakes can be deep 
fried in hot Spry (375°F.), if preferred. 



MELT Spry in top of double boiler. Add flour 
and salt and blend. Add milk and cook until 
smooth and thick, stirring constantly. Remove from 
fire. . . . Remove bones and skin from salmon and 
separate into flakes. Add salmon, lemon juice, onion 
juice, and pepper to sauce and blend well. Spread 
mixture in shallow pan and chill until stiff. . . . Cut 
into cutlets with biscuit cutter. . . . Roll in crumbs, 
then in beaten egg, then in crumbs. . . . Fry in hot 
Spry 875°F. 1-inch deep in heavy frying pan until 
brown. Drain on absorbent paper. . . . Serve with 
Egg Sauce (page 30i. . . . Serves 6 to 8. 



"DLEND Spry with sugar, mustard, salt, and pep- 
^ per. Combine onion juice, sauces, and vinegar. 
. . . Add liquids to Spry mixture gradually, mixing 
well after each addition. . . . Put mixture in con- 
tainer, cover, and store on the pantry shelf for use 
as needed. It will keep fresh and sweet. . . . Use 
Barbecue Mixture to prepare barbecued hamburgers, 
cube steaks, or ham slices. Spread both sides of meat 
with mixture before broiling or frying. 

Barbecued Hot Dogs. Spread frankfurters lib- 
erally with Barbecue Mixture and fry in hot skillet 
3 minutes, or until brown and glossy. 



PUT potatoes in deep saucepan; cover with cold 
water; add tish and boil until potatoes are tender. 
Remove from fire and drain well. . . . Add butter 
and pepper. Beat well with fork. Add egg. Cool. . . . 
Drop by tablespoonfuls into hot Spry 1 385°F. > 1-inch 
deep in heavy frying pan and fry until golden brown. 
. . . Drain on absorbent paper and serve imme- 
diately; garnish with parsley. . . . Serves 6. 

A// measurements in this hook are level 



Rice 
Pattycakes 

So soft inside you 
don't ne«>d to serve 
'em with a sauce. 



Salmon Cutlets 

Crisp-coated, moist, 
and tender. Easy on 
your purse, too. 



Barbecue 
Mixture 

Your folks will just 
love the snappy flavor 
of barbecued meats. 



Codfish Balls 

Beat with a fork real 
thorough so they'll be 
light as a feather. 



Page 2 5 



FRYING 



French Toast 

A great favorite for 
breakfast, day in and 
day out. 



Hot Luncheon 
Sandwiches 

Use French Toast for 
all kinds of appetizin' 
hot sandwiches. 



COMBINE eggs, salt, and milk. . . . Dip slices of 
bread in mixture and saute in hot Spry until 
golden brown on both sides. Serve hot with maple 
sirup or cinnamon and sugar. Serves 4 to 6. . . . 
Whole Wheat French Toast. Use whole wheat bread 
and add ^ 2 teaspoon nutmeg to egg mixture. 



COMBINE eggs, salt, and milk. Dip slices of 
bread in mixture and saute in I4 cup hot Spry 
in frying pan until golden brown on both sides. . . . 
Add an additional 1 tablespoon Spry to frying pan, 
add ham slices, and saute on both sides. Remove 
ham, add brown sugar, and stir until melted. . . . 
Place pineapple slices in pan and saute until nicely 
glazed on both sides. ... To serve, place ham on a 
slice of French toast and cover with a second slice. 
Top with pineapple. . . . Serves 6. . . . Another de- 
licious sandwich is made by combining French toast 
with sliced cold lamb, fried pears, and mint jelly. 



2 eggs, slightly beaten 
Vj teaspoon salt 
1^2 cup milk 
6 slices bread (Ji- 
inch thick), cut 
in half diagonally 
H cup Spry 



3 eggs, slightly 
beaten 
\ teaspoon salt 
'4 cup milk 
12 slices bread 

(^4 -inch thick) 
i'4 cup Spry 
6 slices boiled ham 
2 tablespoons brown 

sugar 
6 slices canned 
pineapple 



Salmon 
Casserole 

Unusual seasonings 
make this dish so 
savory! Yet it costs 
so little. 



"DEMOVE bones and skin from salmon and sep- 
-*-^ arate into flakes. . . . Melt Spry in frying pan. 
Add onion and cook until yellow. Add bread crumbs, 
salt, and pepper, and brown lightly. . . . Put salmon 
liquor into a cup and pour in enough milk to make 1 
cup. Combine salmon, crumbs, and liquid. . . . Add 
lemon juice, lemon rind, parsley, and egg, and blend, 
being careful not to mash salmon. . . . Pour into 
8-inch casserole greased with Spry. . . . Bake in 
moderately hot oven (375°F. ) 30 minutes. Serves 6. 
Friday Supper Special. Serve Salmon Casserole 
with Oven-creamed Potatoes ( page 30 1 and a crisp 
green salad. For dessert, remember Pineapple Up- 
side Down Cake (page 45). 



pound can salmon 
cup Spry 
teaspoon onion, 

finely chopped 
cups soft bread 

crumbs 
teaspoon salt 
teaspoon pepper 
Salmon liquor 
Milk 
teaspoon lemon 

juice 
teaspoon grated 

lemon rind 
tablespoon parsley, 

chopped 
egg, slightly beaten 



Veal 

and 

Noodles 

A one-dish meal that 
sticks to your ribs. 



Page 26 



CUT veal in 1-inch cubes. Saute in Spry until 
meat is browned. Add paprika, salt, pepper, 
and flour, and stir until smooth. Pour on water and 
cook until smooth and thickened. Add uncooked 
vegetables. . . . Lay uncooked noodles on top. Cover. 
Simmer 1 hour. Arrange noodles in ring and heap 
veal and vegetables in center. . . . Serves 6. 

BeeJ and Noodles Creole. Use chuck beef instead of 
veal, and 2 '2 cups canned or cooked tomatoes 
instead of water. Serve with piping hot Baking 
Powder Biscuits (page 39) and a light fruit salad for 
an easy and satisfying meal. 



1 pound veal shoulder 
\ cup Spry 

1 tablespoon paprika 

2 teaspoons salt 

'4 teaspoon pepper 
2 tablespoons flour 
2 cups water 
2 cups small onions 

1 cup carrots, diced 
'2 cup celery, diced 

2 green peppers, 

diced 
1 package noodles 
(about 2 cups) 





MAIN DISHES 


1 yi cups cooked 

chicken, cut 
H cup ripe olives, 
chopped 

to, chopped 
\i teaspoon onion, 

minced 
K teaspoon salt 
H teaspoon paprika 

1 recipe Baking 

Powder Biscuits 
(page 391 

2 tablespoons butter 


/'"COMBINE chicken, olives, pimiento, onion, salt, 
^^-^ and paprika. . . . Roll dough into a rectangle 
about ,V4-inch thick. . . . Spread dough with butter, 
then with chicken mixture. Roll like jelly roll and 
prick top of roll with fork. . . . Place in oblong bak- 
ing dish greased with Spry. Bake in very hot oven 
(450°F. 25 to 30 minutes. Serve with Fresh Mush- 
room Sauce (page 24). . . . Serves 8. 

Chickefi Shortcakes. Add 2 cups cooked chicken and 
2 tablespoons chopped pimiento to 2 cups White 
Sauce made with chicken stock instead of milk (see 
page 30). Serve between split hot biscuits. 


3 large onions, sliced /'^OOK onions slowly in melted Spry until brown. 
3 tablespoons Spry V^ . . . Cut beef into Small Serving pieces. Add to 

2 pounds chuck beef . , , , ^ i , • , 

3 tablespoons flour P^n, mcrease heat, and brown meat on both sides. 
1 teaspoon salt . . . Mix flour with seasonings and sprinkle over 

y^ teaspoon pepper meat. Add water, vinegar, and catchup. Cover and 
H teaspoon thvme simmer until meat is tender (13/^ hours) Serves 

1 pint boiling water 6. . . . Rump, Tound, shank, or plate can be used 

2 tablespoons vinegar instead of chuck. With shank or plate, lengthen 
1 tablespoon catchup cooking time to at least 2 hours. 


m pounds beef, 
ground 
V4 pound pork, 
ground 
4 slices bread, soaked 
in warm water 
and drained 
1 onion, chopped 

1 tablespoon salt 
J^ teaspoon pepper 

2 eggs 

1 recipe Onion 

Stuffing (below) 

2 tablespoons Spr.v 
yi cup chili sauce 


/COMBINE beef, pork, bread, onion, salt, pepper, 
^-^ and eggs and mix thoroughly. . . . Line bottom 
and sides of a greased loaf pan with meat mixture. 
Fill center of pan with Onion Stuffing. Cover top 
with remaining meat. . . . Spread loaf with Spry and 
cover with chili sauce. . . . Bake in hot oven (400°F. ) 
1 3^ hours. . . . Serves 6 to 8. 

Variation. Omit Onion Stuffing. Add % cup 
chopped green pepper and 2 tablespoons each 
chopped parsley and pimiento to meat mixture and 
pack into greased loaf pan. Spread with 2 tablespoons 
Spry and sprinkle with V4 cup sifted bread crumbs. 
Bake in hot oven ^OO^F.) 1^ hours. 


3 onions, chopped 
i4 cup Spry 
IV^ cups soft bread 
crumbs 

1 teaspoon sage 
yi teaspoon salt 

yg teaspoon pepper 

2 tablespoons pars- 

ley, chopped 

1 egg, beaten 

2 tablespoons water 


r^OOK onions slowly in melted Spry until yellow. 
^"—^ add bread crumbs, sage, salt, pepper, and pars- 
ley. Saute until slightly browned. . . . Remove from 
fire and add beaten egg and water. . . . Makes 
enough stuffing for StufTed Meat Loaf (above) or 
for 4 pork chops. 

For milder seasoning, reduce the quantity of sage 
and use part chopped celery instead of all onion. 

All measureiiienls in this hook are level 



Chicken Roll 

A "bang-up" dish of 
chicken, mushrooms, 
and olives in a Spry 
biscuit roll. 



Aunt Jenny's 
Potted Beef 

It's the tastiest meat 
that ever came out of 
my kettle, Calvin says. 



Stuffed Meat 
Loaf 

A savory fillin' of 
Onion Stuflfin' adds a 
note of surprise to this 
extra-special loaf. 



Onion Stuffin 



,A temptin' stuffin' for 
pork chops, too. 



Page 27 



TAKE MY TIP 
AN' TRY JENNY'S 
WAYOFFRYIN' 
CHICKEN. IT'S 

THE BEST 
I EVER TASTED 




Fried Chicken 

Fry the giblets with 
thf chicken, cut 'em in 
pieces, and add to the 
gravy, if you like. 



ROLL pieces of chicken in seasoned flour. . . . Fry 
- chicken in hot Spry in skillet. Brown well on both 
sides, then reduce heat slightly, add water, cover, 
and cook for 15 minutes on each side, or until 
chicken is tender. . . . Pour off from pan all but 2 
tablespoons fat. Add flour, blend, and stir until 
richly browned. Add salt, pepper, paprika, and 
boiling water. Cook until smooth and thickened, 
stirring constantly. . . . Add cream and blend. Pour 
around chicken. . . . Serves 4. 



3-pound frying 

chicken, cut in 
serving pieces 
'2 cup Spry 
Ji cup water 
' 2 tablespoons flour 
' 2 teaspoon salt 
Jg teaspoon pepper 
I2 teaspoon paprika 

1 cup boiling water 

2 tablespoons cream 



Oven-fried 
Potatoes 

Crispy baked potato 
slices that taste like 
French fried potatoes. 



Page 28 



DRY potato slices thoroughly between towels. Dip 
slices in melted Spry and lay slices flat in a 
shallow pan. . . . Bake in very hot oven (450°F.) 35 
to 45 minutes, or until potatoes are tender and 
brown. Turn once during baking. . . . Sprinkle with 
salt and serve immediately. . . . Serves 6. 

If preferred, the raw potatoes can be cut as for 
French fried potatoes — 2)2 x % inches — and 
baked as directed above. 



6 medium-sized 

potatoes, pared 
and cut length- 
wise in H-inch 
slices 
Ji cup Spry, melted 



MAIN DISHES 



IJ^ pounds veal steak, 
1 ' 2 inches thick 
Sifted bread crumbs 
1 egg, beaten with 
1 tablespoon 
water 
1 onion, sliced 
14 cup Spry 
1 teaspoon paprika 
1 1^2 teaspoons salt 
}4 teaspoon pepper 
1 cup each milk and 

sour cream 
1 package noodles 
(about 2 cups) 
J^ cup almonds, cut 



CUT veal into pieces for serving. Dip in crumbs, 
then in beaten egg, and again in crumbs. Cook 
onions slowly in melted Spry until yellow. Remove 
onions from skillet. . . . Brown veal quickly on both 
sides. Reduce heat. Add paprika, salt, pepper, and 
onions. . . . Pour milk and sour cream over veal. . . . 
Cover tightly and bake in moderately slow oven 
(325°F.) about IH hours. ... Arrange veal on 
platter and surround with buttered cooked noodles. 
. . . Brown almonds lightly in an additional i^ cup 
Spry in skillet. Sprinkle almonds over noodles. . . . 
Serves 6. 

All milk or all sour cream can be used, if desired. 



Continental 
Veal 

"Scrumptious!" Cal- 
vin calls it. I have it 
real often for dinner 
on Sunday. 



1 pound hamburg 

2 tablespoons onion, 

finely chopped 
2 tablespoons green 

pepper, chopped 
]4 cup corn meal 
1 teaspoon chili 
powder 
IJ^ teaspoons dry 
mustard 
1 teaspoon salt 
J^ teaspoon pepper 
H cup milk 
1 egg 

^ cup flour 
yi cup Spry 
lyi cups canned or 

cooked tomatoes 



COMBINE hamburg, onion, green pepper, corn 
meal, seasonings, milk, and egg, and blend 
thoroughly. Form into 12 balls. Roll in flour. . . . 
Brown in hot Spry in skillet. Add remaining flour and 
tomatoes. . . . Cover and bake in very hot oven 
(450°F.j 35 to 45 minutes. . . . Serves 6. 

Easy Oven Dinner. Place quartered raw potatoes, 
halved carrots, and whole small onions (6 of eachi 
in with the meat balls as they go into the oven. 

Hamburger Red Hots. Shape meat mixture into 
12 patties, roll in flour, and brown in hot Spry on 
both sides (15 minutes i. Remove meat, pour ofT fat. 
and add ]/^ cup catchup, ^ cup hot water, 2 table- 
spoons Worcestershire sauce, and }/2 teaspoon salt. 
Bring to a boil and serve with meat patties. 



Aunt Jenny's 
Hamburg Balls 

Try them with crispy 
Oven-fried PoUtoes, 
see page 28. 



Roasting turkey or 
chicken (rub in- 
side with salt) 

Stuffing for Poultry 
(see recipe below 
for 8-pound bird) 

Melted Spry 



BRUSH trussed, stutted turkey or chicken with 
melted Spry, cover with a piece of white cloth, 
and brush cloth thoroughly with melted Spry. 
Leave cloth on during roasting. Roast bird in mod- 
erate oven (350°F. I, allowing 20 to 25 minutes per 
pound. Turn during latter part of roasting to brown 
bird uniformly all over. 



Roast Turkey 
or Chicken 



Juicy and 
roasted this ■ 



3 quarts soft bread 
crumbs 
2 52 teaspoons salt 
'^ teaspoon pepper 

1 teaspoon sage 
J4 teaspoon thyme 

2 tablespoons pars- 

ley, chopped 
^2 cup Spry, melted 
'/2 cup onion, minced 
J^ cup butter 
yi cup boiling water 

(about) 



COMBINE bread crumbs, salt, pepper, sage, 
thyme, and parsley, and mix thoroughly. . . . 
Melt Spry in akrHet, add onion, ahM saute 2 minutes. 
(Do not brown onion.) . . . Add bread crumbs and 
saute until very lightly browned, stirring constantly 
from bottom. . . . Melt butter in boiling water and 
pour over crumbs, tossing lightly with two forks. 
Add more water if additional moisture is needed. . . . 
Makes enough stuflftng for one 8-pound bird. 

All measurements in this book are level 



Stuffing 
for Poultry 

For extra-fine Haver, 
pan-fry your stuffln' 
a mite in Spry. 



Page 29 



White or 
Cream Sauce 

A nice smooth sauce 
for creamed vege- 
tables, fish, and meats. 
Dandy for scalloped 
dishes, too. 



Vegetable 
Casserole 

Seasoned just enough 
and browned to a 
turn with a toppin' of 
melted cheese. 



Tuna 
Supper Dish 

I never can have it 
too often to please 
Calvin! 



Swiss Steak 
with Rice 

My son, David, calls 
this a real hearty 
"he-man" dish. 



Page 30 



MAIN DISHES 




A TELT Spry in saucepan; add flour, salt, and 
^^^ pepper, and blend well. . . . Add milk grad- 
ually, stirring constantly, and continue stirring and 
cooking until thickened. . . . Makes 1 cup sauce. 

Cheese Sauce. Add '% cup grated cheese and a 
few drops of Worcestershire sauce. 

Egg Sauce. Add 2 hard-cooked eggs, chopped. 

Pimiento Sauce, kddi 1 pimiento, forced through a 
fine sieve. 


2 tablespoons Spry 
2 tablespoons flour 
H teaspoon salt 

Dash of pepper 
1 cup milk or thin 
cream 


/COMBINE white sauce and onion juice. . . . Add 
^-^ potatoes, peas, and carrots, and mix lightly. 
Turn into casserole greased with Spry. . . . Lay slices 
of cheese over top. . . . Bake in moderately hot oven 
(375°F. ) 30 minutes, or until cheese is melted and 
slightly browned. . . . Serves 6. 

Oven-creamed Potatoes. Omit onion and add 2 
tablespoons horse-radish to white sauce. Use 3 cups 
cooked diced potatoes; omit peas and carrots. 


2 cups White Sauce 

(above) 
1 teaspoon onion 

1 cup cooked 

potatoes, diced 
1 cup cooked green 

peas 
1 cup cooked carrots, 

cut lengthwise 
M pound cheese, 

sliced 


A ^ELT 2 tablespoons Spry in top of double boiler; 
-^Vi add flour and blend well. . . . Add milk gradu- 
ally, stirring constantly, and continue stirring and 
cooking until thickened. . . . Add cheese, stirring 
until cheese is melted and blended. . . . Melt remain- 
ing 2 tablespoons Spry in frying pan. Add onions 
and cook until yellow. Spread onions in baking dish 
greased with Spry. . . . Arrange tuna fish on onions. 
Sprinkle with salt and paprika. Pour cheese sauce 
over fish. . . . Bake in hot oven (425°F.) 20 minutes, 
or until delicately browned. . . . Serves 6. 

Halibut with Cheese Sauce. Instead of tuna, use 2 
pounds halibut, boiled 3 minutes in 1 quart water 
to which 1 tablespoon vinegar has been added. 


M cup Spry 
2 tablespoons flour 
1 cup milk 
1 cup grated cheese 
4 onions, sliced 
1 can tuna fish 
(13 ounces) 
Y2 teaspoon salt 
Paprika 


\ >f IX flour with salt, paprika, and pepper. . . . 
-»-^-*- Rub steak with garlic and roll in seasoned flour. 
. . . Brown onions slightly in melted Spry. Remove 
onions. Sear meat on both sides (but do not brown) 
and put in casserole greased with Spry. . . . Place 
onions, rice, and tomatoes on top of meat. . . . Add 
remainder of flour mixture to Spry in skillet and 
blend until smooth. Add hot water gradually and 
cook until smooth. Strain over meat in casserole. . . . 
Cook, covered, in moderate oven (350°F.) for IJ^i 
hours, or until meat is tender. . . . Serves 6. 


]/i cup fiour 
2 teaspoons salt 
2 teaspoons paprika 

Vi teaspoon pepper 
1 pound round steak, 
cut in pieces 

1 clove garlic, cut in 

half 

2 large onions, sliced 
H cup Spry 

M cup uncooked rice 
2 cups canned or 

cooked tomatoes 
2 cups hot water 




1/^ cup flnf bread 

% cup milk 
1 '^ pounds Hamburg 
1 ; 2 teaspoons salt 
' 2 teaspoon pepper 
1 teaspoon onion 
juice 



COMBINE crumbs and milk. . . . Combine ham- 
burg, salt, pepper, onion juice, and crumb mix- 
ture. . . . Shape meat in form of a steak and spread 
surfaces with Spry (see picture above). Place steak 
on rack under broiler. Broil on one side until browned 
(6 to 10 minutes). Turn and brown on other side. . . . 
Serve with French fried potatoes. . . . Serves 6. 



Pennywise 
Steak 

You'd never guess 
this steak is Hamburg 
all drpss(>d up! 



2 pounds cHuck beef, 

ground 
yi cup melted Spry 
\i cup onion, minced 

2 cups soft bread 

crumbs 

3 teaspoons salt 

2 teaspoons paprika 
1 teaspoon mustard 

^ cup tomato juice 

\i cup catcHup 
8 medium potatoes, 
rubbed witH Spry 



COMBINE beef and melted Spry. Add onion, 
crumbs, salt, paprika, and mustard, and blend. 
Add tomato juice and mix well. . . . Pack in loaf pan 

greased with Spry. Spread catchup over top 

Scrub potatoes and rub with Spry (see picture 
above). Bake loaf and potatoes in hot oven (400°F.) 
1 hour. . . . Cut two small gashes at right angles 
across tops of baked potatoes and push potato up 
through opening, squeezing gently. Sprinkle with 
paprika. Serve loaf with baked potatoes . . . Serves 8. 

All measurements in this hook are level 



Dinner 
Plate Special 

My folks say this 
dinner tops 'em all! 



Page 3 1 



MEAT PIES 



Steak 

and Onion 

Pie 

Hard to say which is 
tastier — the fillin' or 
the flaky Spry pastry. 



Crimple Crust 
Chicken Pie 

Old-fashioned chicken 
pie all dressed up new! 



COOK onions slowly in melted Spry until yellow. 
Remove onions. . . . Roll meat in mixture of 
flour and seasonings and spices. Brown in hot Spry. 
Add boiling water, cover, and simmer until meat is 
tender (about 1 hour). Add potatoes and cook 10 
minutes longer. . . . For pastry, use recipe for Pie 
Shell (page 7). Roll dough into a circle about ^- 
inch thick. Cut a few slits for steam to escape. Pour 
into 8-inch casserole greased with Spry. Lay cooked 
onions on top. . . . Fit pastry over top and seal edge. 
. . . Bake in very hot oven (450°F.) 25 minutes. . . . 
Serves 6. 

STRW chicken with seasonings in boiling water to 
nearly cover until tender (about 2 hours). . . . 
Cut chicken in large pieces, removing bones and 
skin. Strain stock and add water, if needed, to make 
2 cups. . . . Make a smooth mixture of flour and 
cream and add to broth. Bring to boil and stir until 
well blended. Add chicken and pour into casserole 
greased with Spry. . . . Roll biscuit dough J^-inch 
thick, sprinkle with paprika, and roll as for jelly 
roll. Cut in 1-inch slices and arrange on hot chicken, 
flat side down. . . . Bake in very hot oven (450°F.) 
30 minutes. . . . Serves 6. 



1 cup onions, sliced 

V^ cup Spry 

1 pound round steak, 

cut in small 
pieces 
'4 cup flour 

2 teaspoons salt 
}/g teaspoon pepper 
V^ teaspoon paprika 

Dash of ginger 
Dash of allspice 
2 ^2 cups boiling water 
2 cups raw potatoes, 
diced 



4-pound fowl, 

cut in pieces 
2 teaspoons salt 
6 peppercorns 

2 stalks celery, cut 

in pieces 

3 sprigs parsley 

1 quart boiling water 
(about* 

4 tablespoons flour 

5 tablespoons cream 
1 recipe Baking 

Powder Biscuits 
(page 39 i 



Ham and Egg 
Pie 

"Here's a pie to set 
before any man," says 
my son, David. 



S'weet Potato 
Pork and 
Veal Pie 

Seasoned to a turn 
and topped with the 
tenderest of sweet 
potato biscuits. 



"pOR pastry, use recipe for Pie Shell (page 7). 
J- Roll dough (but do not prick i and make a 9-inch 
pie shell. (See page 6.) Beat eggs slightly and add 
pepper, baking powder, milk, ham, and cheese. Pour 
ham mixture into unbaked pie shell. . . . Bake in hot 
oven (425°F. I 35 minutes, or until knife inserted 
comes out clean. . . . Serve with grilled tomatoes or 
a crisp green salad. . . . Serves 6. 



Page 32 



/^^OOK onions slowly in melted Spry (}4 cup) 
^^-^ until yellow. Remove onions. Cut pork and 
veal into i/2-inch cubes and roll in mixture of ^4 cup 
flour and 2 teaspoons salt. Brown in hot Spry. Add 
boiling water and simmer until meat is tender 
'about 45 minutes). . . . Sift 1 cup flour, baking 
powder> and ^ teaspoon salt together. . . . Cut in ^ 
cup Spry. Add sweet potatoes and enough milk to 
make a soft dough. . . . Knead lightly about 20 sec- 
onds, roll to y2-inch thickness, and cut with biscuit 
cutter. . . . Pour hot meat mixture into 8-inch cas- 
serole greased with Spry and arrange biscuits on top. 
Add onions to meat, if desired.) Bake in very hot 
oven (450°F.) 25 minutes. . . . Serves 6. 

Ai/ measurements in this hook are level 



4 eggs, beaten 
I/4 teaspoon pepper 
H teaspoon baking 

powder 
14 cup milk 
2 cups cooked ham, 

cut in cubes 
1 cup grated cheese 



2 small 



sliced 



cup Spry 
pound pork 
pound veal 
cup flour 
teaspoons salt 
cups boiling water 
cup sifted flour 
teaspoons baking 

powder 
teaspoon Salt 
cup Spry 
cup mashed sweet 

potatoes 
tablespoons milk 

(about) 



Here's Ebenezer Todd and Hank Parsons about to lay 
into one of my meat pies. Poor men don't get any good 
home cookin' at the diner down by the depot. 




2 onions, sliced 
'4 cup Spry 

1 pound Hamburg 
1 cup cooked carrots, 

diced 
1 cup cooked peas 

3 tablespoons flour 
V-2 teaspoon salt 

Dash of pepper 
1 teaspoon Worces 
tershiri- sauc< 
2'^ cups boiling water 
1 recipe Baking 

Powder BiscuiU 
(page 39) 



SAUTfi onions in 2 tablespoons Spry 
until yellow. Add meat and saute 
until richly browned. Add carrots and 
peas. Turn into casserole greased with 
Spry. . . . Melt remaining 2 tablespoons 
Spry; add flour, salt, and pepper, and 
blend. Add Worcestershire sauce and 
water, stirring constantly, and continue 
stirring and cooking until thickened. . . . 
Pour ^ cup of gravy over mixture in 
casserole. Reserve remaining gravy to 
serve with pie. . . . Roll biscuit dough to 
fit casserole and prick with fork. Adjust 
dough over meat and seal edge of pie. . . . 
Bake in very hot oven (450°F.) 25 to 30 
minutes. . . . Serves 6. 



Magic Meat 
Pie 

Here's as tasty a wa\ 
of atretchin' Hamburg 
as you'll find. 



Page 33 



WELL NOW, ELMER , ILL HAVE 
TO TELLVOUR MOTHER AN'ALL 
THE OTHER LADIES ABOUT THIS 

NEW WAY TO 

MAKE COOKIES 




GEE, AUNT 

JENNY, I WISH 

MOM WOULD MAKE 

COOKIES BUT SHE 

SAVS they're 
TOO MUCH WORK 



The Easy Spry Way Eliminates Rolling 
Place rounded teaspoonfuls of cookie dough, 
2 inches apart, on greased baking sheet. Let 
stand for several minutes before stamping. 



'^^ 





Flattening Dough into Thin Rounds 

Stamp dough with flat-bottomed glass cov- 
ered with a cloth. Dip glass in water occa- 
sionally and pat on towel to prevent sticking. 

Crisp, Tender Cookies — Row on Row 

They're rich with fruits, fragrant with spices, 
and crunchy with nuts — all made quickly 
by the new Spry way of making cookies. 



Brown Rim 
Cookies 

A pretty brown edge 
around each cookie 
just takes my eye! 



Page 34 



COMBINE Spry, salt, and vanilla. Add sugar, 
then beaten eggs, and beat thoroughly. . . . Add 
flour and mix well. . . . Drop from teaspoon on 
baking sheets greased with Spry. (Or press through 
pastry bag.) Let stand a few minutes, then flatten 
cookies by stamping with a glass covered with a 
damp cloth. . . . Bake in moderately hot oven 
(375°F. ) 8 to 10 minutes, or until delicately browned. 
. . . Makes 4 1^ dozen. 



1 cup Spry 

1 teaspoon salt 

1 teaspoon vanilla 
H cup sugar' 

2 eggs, well beaten 
21^ cups sifted flour 



COOKIES 



1 cup Spry 

1 teaspoon salt 

1 teaspoon vanilla 

1 cup brown sugar, 

firmly packed 

2 eggs, well beaten 
1^ cups sifted flour 

J4 teaspoon soda 
2 cups rolled oats, 

coarsely ground 
2 cups mincemeat 
(See Holiday Mince- 
meat, page 10) 



V2 cup Spry 

'/J teaspoon salt 

V^ teaspoon grated 

lemon rind 
)^ teaspoon nutmeg 

1 cup sugar 

2 eggs, well beaten 
2 tablespoons milk 
2 cups sifted flour 
1 teaspoon baking 

powder 
J^ teaspoon soda 



Yt cup Spry 

^ teaspoon salt 

1 teaspoon vanilla 
?<) cup brown sugar, 
firmly packed 

1 egg, well beaten 

2 ounces chocolate. 

melted 

IJ4 cups sifted Hour 

V2 teaspoon soda 

y^ cup milk 

^ cup nut meats, 

chopped 



% cup Spry 

^ teaspoon salt 

1 teaspoon cinnamon 
^4 teaspoon cloves 

Vj teaspoon nutmeg 

1 Vi cups brown sugar, 

firmly packed 

2 eggs, well beaten 
1 tablespoon milk 

2 ^2 cups sifted flour 
\^ teaspoon soda 

1 cup seeded raisins, 

cut in pieces 
Vi cup nuts, chopped 



COMBINK Spry, salt, and vanilla. Add brown 
sugar and cream well. . . . Add beaten eggs 
and blend. . . . Sift flour with soda and add to 
creamed mixture, blending well. Add rolled oats and 
mix thoroughly. . . . Roll dough ig-inch thick on 
floured board and cut with 2'2-iiich cookie cutter. 
. . . Place 1 teaspoon mincemeat on a cookie, place 
another cookie on top, and press edges together. 
Seal with fork. . . . Place on baking sheet greased 
with *Spry Pan-coat. . . . Bake in moderate oven 
(350°F.j 10 to 15 minutes. . . . Makes 4 dozen. 



COMBINE Spry, salt, lemon rind, and nutmeg, 
and blend. Add sugar gradually and cream 
well. . . . Add beaten eggs and milk and mix well. 
. . . Sift flour with baking powder and soda. Add to 
creamed mixture, blending well. . . . Drop from tea- 
spoon on baking sheets greased with *Spry Pan-coat. 
(Or press through pastry bag.) Let stand a few 
minutes, then flatten cookies by stamping with a 
glass covered with a damp cloth. Sprinkle with 
sugar. . . . Bake in moderately hot oven (.375°F.) 8 
to 12 minutes. Makes 3 '2 dozen. 



COMBINE Spry, salt, and vanilla. Add brown 
sugar gradually and cream well. . . . Add beaten 
egg and mix thoroughly. . . . Add chocolate and 
blend. . . . Sift flour and soda together. Add flour 
to creamed mixture, alternately with milk, mixing 
well. . . . Add nuts and blend. . . . Drop from table- 
spoon on baking sheets greased with *Spry Pan-coat. 
Sprinkle with sugar. . . . Bake in moderate oven 
(350°F.i 10 to 15 minutes. . . . Makes 2 H dozen 
nut drops. 



COMBINE Spry, salt, and spices, and blend. 
Add brown sugar gradually and cream well. . . . 
Add beaten eggs and milk and mix well. . . . Sift 
flour and soda together. Add flour to first mixture, 
then raisins and nuts, blending well. . . . Drop from 
teaspoon on baking sheets greased with *Spry Pan- 
coat. (Or press through pastry bag.) Let stand a few 
minutes, then flatten cookies by stamping with a 
glass covered with a damp cloth. . . . Bake in mod- 
erate oven (350°F.) 12 to 15 minutes. . . . Makes 6 
dozen cookies. 

*Kecipe for Spry Pan-cottt on ftane I 3 



Mincemeat 
Surprise 
Cookies 

Soft, tender cookies 
with a spicy surprise 
inside. Try 'em! 



Sugar Cookies 

The real old-fashioned 
kind — crisp and ten- 
der and sugary. 



Chocolate 
Nut Drops 

Soft, cake-like choco- 
late cookies that you 
can make in no time! 



Hermits 



Haisins 'n' spice, 
every thin' nice. 



Page 35 



COOKIES 



Christmas 
Cookies 

Don't wait till Christ- 
mas to try 'em. 
They're grand 'most 
any time! 



COMBINE Spry, salt, and vanilla, and blend. 
Add sugar gradually, creaming well, then add 
milk and blend. . . . Beat egg yolks until thick and 
lemon-colored and add to creamed mixture. Mix 
well. . . . Sift flour with baking powder. Add to 
Spry mixture and blend. Chill. . . . Shape into 
lo-inch balls, roll in chopped nuts, and place, 3 
inches apart, on baking sheets greased with *Spry 
Pan-coat. . . . Bake in moderate oven (350°F.) 15 
minutes. . . . Makes 4 dozen cookies. . . . The cookie 
balls may also be rolled in tiny colored candies. 



yi cup Spry 
1 2 teaspoon salt 
1 teaspoon vanilla 
1 cup sugar 
1 tablespoon milk 
4 egg yolks, well 
beaten 
1% cups sifted flour 
1 teaspoon baking 
powder 
Nut meats, 
chopped 



Stone Jar 
Nut Cookies 

store 'em in a tight- 
ly covered crock or 
tin to keep 'em crisp. 



Refrigerator 
Molasses 
Cookies 

Sakes, how everybody 
goes for these cookies 
with the real old-tirae 
molasses flavor! 



COMBINE Spry, salt, vanilla, and nutmeg. Add 
brown sugar gradually and cream well. . . . 
Add beaten eggs and mix thoroughly. . . . Sift flour 
with soda. Add V2 of flour to creamed mixture, then 
add milk, then remaining flour and nuts, mixing 
well. . . . Drop from teaspoon on baking sheets 
greased with *Spry Pan-coat. (Or press through 
pastry bag.) Let stand a few minutes, then flatten 
cookies by stamping with a glass covered with a 
damp cloth. . . . Bake in moderately hot oven 
(375°F.) 8 to 10 minutes. . . . Makes 6 dozen cookies. 



COMBINE Spry, molasses, and brown sugar in 
saucepan. Bring to a boil over low heat and 
boil 2 minutes. Remove from fire and cool to luke- 
warm. . . . Add beaten egg and mix thoroughly. . . . 
Sift together flour, salt, soda, and spices. Add to 
mixture and blend well. . . . Pack tightly 



into 8 X 8-inch pan greased with *Spry Pan-coat and 
lined with waxed paper. . . . Chill in refrigerator 
several hours. Slice thin and place on greased bak- 
ing sheets. Bake in moderate oven (350°F.) 10 to 
15 minutes. . . .Makes 10 dozen cookies. 



1 cup Spry 

1 teaspoon salt 

1 teaspoon vanilla 

1 teaspoon nutmeg 

2 cups brown sugar, 

firmly packed 

2 eggs, well beaten 

3 cups sifted flour 
1 teaspoon soda 

'4 cup milk 
1 cup nuts, cut 



1 cup Spry 

1 cup molasses 

1 cup brown sugar, 

firmly packed 
1 egg, well beaten 
4 cups sifted flour 
1 teaspoon salt 

1 teaspoon soda 

2 teaspoons ginger 

1 teaspoon cinnamo 
1/2 teaspoon nutmeg 
yi teaspoon cloves 



Chocolate 
Pecan Wafers 

A real elegant choco- 
late cookie — thin 
and crisp and crunchy 
with chopped nuts. 



Page 36 



COMBINE Spry, salt, and vanilla. Add sugar 
gradually and cream well. . . . Add beaten 
eggs and mix thoroughly. Add chocolate and blend. 
. . . Add flour and nuts and mix well. . . . Drop 
from teaspoon on baking sheets greased with *Spry 
Pan-coat. (Or press through pastry bag.) Let stand 
a few minutes, then flatten cookies by stamping with 
a glass covered with a damp cloth. . . . Bake in 
moderately slow oven (325°F.) 12 to 15 minutes. . . . 
Makes 23^2 dozen. 

*Recipe/or Spry Pan-coat on page 13 



Vi cup Spry 
Vi teaspoon salt 
1 teaspoon vanilla 

1 cup sugar 

2 eggs, well beaten 

3 ounces chocolate, 

melted 
y^ cup sifted Hour 
'4 cup pecans, 

chopped 



COOKIES 



1 cup Spry 

1 teaspoon salt 

1 teaspoon vanilla 
1 V^ cups sugar 

2 eggs, well beaten 
3 14 cups sifted flour 

^ teaspoon soda 
5 tablespoons nnilk 
2 cups dates, pitted 
and cut 

% cup nuts, cut 



COMBINE Spry, salt, and vanilla, and blend. 
Add sugar gradually and cream well. . . . Add 
beaten eggs and mix well. . . . Sift flour with soda 
and add to creamed mixture, alternately with milk, 
mixing thoroughly. . . . Add dates and nuts and 
blend. . . . Drop from teaspoon on baking sheets 
greased with Spry. (Or press through pastry bag.) 
Let stand a few minutes, then flatten cookies by 
stamping with a glass covered with a damp cloth. 
Sprinkle with sugar. . . . Bake in moderately hot 
oven (375°F.) 12 to 15 minutes. . . . Makes 6 dozen 
date cookies. 



Dolly's 
Date Cookies 

I named these cookies 
for a little neighbor 
girl who's just crazy 
about 'em. Your 
children will be, too. 



Here's our postman, Fred Cooper, samplin' some of 
my cookies. He says I make the best ones in town. 
But say, it's no trick at all to make nice crisp, tender 
cookies with Spry. You just try it! 



Page 37 



COOKIES 



Tom Thumb 
Cookie Bars 

An extra-special 
cookie that's chewy 
and rich and as i 
tastin' as candy. 



COMBINE Spry and salt. Add J^ cup brown 
sugar and cream thoroughly. Add 1 cup flour 
and blend. Spread mixture in 8 x 12-inch pan 
greased with *Spry Pan-coat. . . . Bake in moder- 
ately slow oven (325°F.) 15 miuutes, or until deli- 
cately browned. . . . Add remaining 1 cup brown 
sugar and vanilla to beaten eggs, beating until thick 
and foamy. Then add 2 tablespoons flour, baking 
powder, coconut, and nuts, and blend. . . . Spread 
over baked mixture. Return to moderately slow 
oven (325°F.) and bake 25 minutes. . . . Cool and 
cut in small rectangles. . . . Makes 3 dozen bars. 



H cup Spry 
J/2 teaspoon salt 
1 Vi cups brown sugar, 
firmly packed 
1 cup sifted flour 

1 teaspoon vanilla 

2 eggs, well beaten 
2 tablespoons flour 

)4 teaspoon baking 
powder 
1 ^ cups shredded 
coconut 
1 cup nuts, coarsely 
cut 



Peter Pan 
Cookies 

Made with peanut 
butter and ridged 
with a fork to make 
'em look pretty. 



COMBINE Spry, salt, and peanut butter, and 
mix well. Add granulated sugar and brown 
sugar gradually and cream thoroughly. Add beaten 
eggs and milk, mixing well. . . . Sift flour with soda 
and add to first mixture, blending well. Drop from 
teaspoon on baking sheets greased with *Spry 
Pan-coat. Press cookies lightly with fork to flatten 
slightly and to make attractive ridged tops. . . . 
Bake in moderately slow oven (325°F.) 15 to 20 
minutes. . . . Makes 5 dozen cookies. 



1 cup Spry 
H teaspoon salt 
1 cup peanut butter 
1 cup granulated 
sugar 

1 cup brown sugar, 

firmly packed 

2 eggs, well beaten 

1 tablespoon milk 

2 cups sifted flour 
1 teaspoon soda 



Rob Roy 
Cookies 

sturdily Scottish in 
name a^ flavor^The 
best-tastin' oatm^I 
cookies ever! 



Brownies 

Calvin calls these "a 
perennial favorite." 
He means they're pop- 
ular any time. 



Page 38 



COMBINE Spry, salt, and spices. Add brown 
sugar gradually and cream thoroughly. . . . 
Add beaten eggs and mix well. . . . Add rolled oats, 
nuts, and raisins, and mix thoroughly. . . . Sift flour 
and soda together. Add 14 of flour to creamed 
mixture, then sour milk, then remaining flour, mix- 
ing well. . . . Drop cookie mixture from teaspoon on 
baking sheets greased with *Sj)ry Pan-coat. (Or 
press through pastry bag.) Let stand a few minutes, 
then flatten cookies by stamping with a glass cov- 
ered with a damp cloth. . . . Bake in moderately 
slow oven f325°F.) 10 to 15 minutes. . . . Makes 
6 dozen cookies. 



MELT Spry and chocolate together over hot 
water. Cool. . . . Sift flour with baking pow- 
der and salt. . . . Beat eggs until light, add sugar, 
then chocolate mixture, and blend. Add flour, vanilla, 
and nuts, and mix well. . . . Pour batter into 8x8- 
inch pan greased with *Spry Pan-coat. . . . Bake in 
moderate oven (350°F.) 35 minutes. Cool and cut 
into squares. . . . Makes 16. 

*Recipe for Spry Pan-coat on page 13 



1 cup Spry 

1 teaspoon salt 

^ teaspoon cinnamon 
Yi teaspoon cloves 
1 V^ cups brown sugar, 
firmly packed 

2 eggs, well beaten 
1 J^ cups rolled oats 

1 cup nuts, coarsely 
cut 

1 cup seeded raisins, 

cut 

2 cups sifted flour 
^ teaspoon soda 
!^ cup sour milk 



V-2 cup Spry 

2 ounces chocolate 
% cup sifted,flour 
V4 teaspoon baking 

powder 
V^ teaspoon salt 

2 eggs, well beaten 

1 cup sugar 

1 teaspoon vanilla 

1 cup nuts, coarsely 
cut 



OH, AUNT JENNY, I AA 
SO FED UPON ALL 
T-HOSE JOKES ABOUT 
?RiDE'S B'SCUiTS 




^'^iv^jr? . 



2 cups sifted flour 

3 teaspoons baking 

powder 
'2 teaspoon salt 
5 tablespoons Spry 
^3 cup milk (about) 



SIFT flour with baking powder and salt. . . . Cut 
in Spry until mixture is as fine as meal. . . . Add 
milk, mixing until a soft dough is formed. Knead 
lightly on floured board for about 20 seconds. . . . 
Roll to i^-inch thickness. Cut with floured biscuit 
cutter and place on baking sheet greased with Spry. 
. . . Bake in very hot oven (450°F.) 12 minutes. . . . 
Makes 1 dozen biscuits. 



Baking 
Powder 
Biscuits 

For Drop Biscuits, 
use about ?4 cup milk- 
and drop from spoon 
on bakin' sheet 
greased with Spry. 



3 tablespoons Spry 
3 tablespoons butter 
% cup brown sugar. 

firmly packed 
54 cup pecan halves 
1 recipe Baking 

Powder Biscuits 
(above) 



COMBINE Spry, butter, and brown sugar. 
Spread muffin pans thickly with mixture. Put 
three pecans in bottom of each cup. . . . Roll dough 
into a rectangle V^-inch thick. Brush with melted 
butter and sprinkle with M cup additional brown 
sugar. Roll like jelly roll and cut into 1-inch slices. 
. . . Place in muffin pans. . . . Bake in hot oven 
(425°F.) 20 to 25 minutes. . . . Makes 1 dozen. 

All measurements in this hook are level ^ 



Pecan Rolls 

Rich with butter- 
scotch flavor — 
crunchy with nuts. 



Page 39 



Cinnamon 
Rolls 

Seems I never can 
make these often 
enough for my folks. 



Cheese 
Quickies 

You can make 'em 
quick as scat, and 
my, but they're good! 



Fruited 
Tea Ring 

Try raisins or dried 
apricots instead of 
dates. One-half tea- 
spoon cinnamon 
mixed with the sugar 
is 'specially good with 
the raisins. 



Picnic 
Turnovers 

Snappy ham and 
cheese fiUin' tucked 
away in flaky Spry 
biscuits. A fine picnic 
sandwich! 



Tomato 

Cheese 

Luncheon 

Squares 



Page 40 



BREADS 




"DOLL dough into a rectangle about 14-inch thick. 
-LV _ _ _ Cream butter with sugar and cinnamon and 
spread on dough. Sprinkle with raisins. . . . Roll 
like jelly roll, cut into 1-inch pieces, and place in 
pan greased with Spry. Brush with milk. . . . Bake 
in very hot oven (450°F.) 25 minutes. Makes 12. 


1 recipe Baking 

Powder Biscuits 
(page 39 i 
3 tablespoons butter 
^ cup brown sugar. 

firmly packed 
1 teaspoon cinnamon 
H cup raisins 


QIFT dry ingredients together and cut in Spry. ... 2 cups sifted Hour 

Cut cheese into mixture until thoroughly ' '""^oZTr ''"'""' 

blended. . . . With a fork, stir in milk enough to y^ teaspoon salt 

make a soft, sticky dough. Drop from teaspoon on 5 tablespoons Spry 

baking sheet greased with Spry, allowing about 2 '-^ ^^p milwabouT' 

inches between biscuits. Sprinkle with paprika. ... cup mi 

Bake in very hot oven (450°F.) 12 minutes. . . . 

Makes 1 ^ dozen. , 


"P OLL dough into a rectangle about 14-inch thick. 
^^ . . . Spread softened butter on dough. . . . Com- 
bine nuts, dates, and brown sugar. Sprinkle evenly 
on dough. Roll lengthwise like a jelly roll and seal. 
Join ends to form a ring and seal. Place on baking 
sheet greased with Spry. Holding scissors in an al- 
most horizontal position, cut 1-inch slices, leaving 
slices connected at the bottom. As each slice is cut, 
turn it slightly with scissors. Brush with milk and 
sprinkle with sugar. . . . Bake in hot oven (425°F.) 
20 to 25 minutes. . . . Serves 8. 


1 recipe Baking 

Powder Biscuits 
(page 39.) 

2 tablespoons butter 
}i cup nuts, finely cut 
]4 cup dates, pitted 

and finely cut 
H cup brown sugar, 
firmly packed 


r^OMBINE ham, mayonnaise, mustard, onion 
^^ juice, and pickle, and mix well. . . . Roll biscuit 
dough about i^-inch thick and cut into 4-inch 
squares. . . . Brush squares with melted butter. 
Place triangle of cheese on half of square, put 1 
tablespoon ham mixture on cheese, and fold over 
other half of dough to form a triangle. Press edges 
together. . . . Bake in hot oven (425°F.i 20 to 25 
minutes. Serve hot or cold. . . . Makes 10. 


1 '/2 cups cooked ham, 

ground 

'4 cup mayonnaise 

1 teaspoon dry 

mustard 
V^ teaspoon onion 
juice 

2 tablespoons dill 

pickle, chopped 
1 recipe Baking 

Powder Biscuits 
(page 39 i 
5 thin slices cheese 


DOLL dough about V^-inch thick and cut in eight 
^-^ 3-inch squares. Place on baking sheet greased 
with Spry. . . . Press slice of cheese in center of each 
biscuit square. Put tomato slice on each. Top with 
bacon pieces. . . . Press sides of biscuit squares 
against cheese. . . . Bake in very hot oven (450°F.) 
15 minutes. . . . Serve hot. . . . Serves 8. 


1 recipe Ba|dng 

Powder Biscuits 
(page 391 
8 slices cheese (.1 1 2 x 

1 1/^ X 14-inches) 
8 tomato slices, 

'Hnch thick 

2 slices bacon, cut in 

narrow pieces 



BREADS 



2 cups sifted flour 

3 teaspoons baking 

powder 
H teaspoon salt 
5 tablespoons Spry 
2 teaspoons grated 

orange rind 
^s cup milk (about) 
Orange juice 
Sugar 



2 cups sifted flour 
4 teaspoons baking 

powder 
J^ teaspoon salt 
'4 cup Spry 
1 egg, well beaten 
1 ' 2 cups milk 



1 cup sifted flour 
1 ''2 cups corn meal 
1 teaspoon soda 

1 teaspoon baking 

powder 

2 teaspoons salt 
M cup Spry 

2 eggs, beaten 
2 cups thick sour 
milk 



SIF'T flour, baking powder, and salt. . . . Cut in 
Spry and orange rind until mixture is as tint- as 
meal. . . . Add milk, mixing until a soft dough is 
formed. Knead lightly on floured board for about 
20 seconds. . . . Roll to i^s-inch thickness. Cut 
dough in 1-inch strips, then make ^-inch cuts about 
an inch apart in the strips. Roll up strips as for jelly 
roll. I A 10-inch strip makes a medium-sized roll. ) . . . 
Place in muffin pans greased with Spry. . . . Brush 
rolls with orange juice and sprinkle with sugar. . . . 
Bake in very hot oven (450°F. 1 12 to 15 minutes. 
Makes 1 dozen rolls. 



C IFT flour with baking powder and salt. . . . Cut 
^ in Spry until mixture is like meal. Combine beaten 
egg and milk. . . . Turn liquids into dry ingredients 
and mix gently. . . . Drop by spoonfuls on hot 
griddle greased with Spry. When cakes puff and 
bubble, turn once and brown on other side. Turn 
only once. . . . Serve with sirup. Makes 18. 

Sour Milk Griddle Cakes. Use 1 % cups thick sour 
milk, 1 teaspoon soda, and 2 teaspoons baking pow- 
der, instead of 1 1 2 cups sweet milk and 4 teaspoons 
baking powder. 



SIFT dry ingredients together. . . . Cut in Spry 
until mixture is like meal. . . . Combine eggs and 
milk and stir into corn meal mixture. . . . Bake in 
Spry-greased muffin pans in hot oven (425°F.) 25 to 
30 minutes. . . . Makes \^A dozen muffins. 

Corn Sticks. Bake in heated corn-stick pans 
(greased with Spryi in very hot oven f450°F.) 15 to 
20 minutes. 



Orange 
Blossoms 

The cunnin'est rolls; 
They look for all the 
world like flowers. 



Griddle Cakes 

Just see how extra 
tender Spry makes 
your griddle cakes. 



Corn 
Muffins 

Try them pipin' hot 
with pan-fried ham 
and eggs for your next 
Sunday breakfast. 



2 cups sifted flour 

3 teaspoons baking 

powder 
Yi cup sugar 
% teaspoon salt 
V4 cup Spry 
\i cake compressed 

yeast 
^ cup milk 
1 eggi well beaten 
1 tablespoon butter 

1 tablespoon flour 

2 tablespoons brown 

sugar 
H teaspoon cinnamon 
2 tablespoons nuts, 
chopped 



SIFT flour with baking powder, sugar, and salt. 
Cut in Spry until mixture is as fine as corn meal. 
. . . Crumble yeast into milk and stir until dissolved. 
. . . Add beaten egg. Add to flour mixture and mix 
well. . . . Spread dough in 8 x 8-inch pan greased 
with Spry. Let stand 30 minutes. . . . Melt butter 
and brown. Mix thoroughly with remaining in- 
gredients. . . . Sprinkle over dough and hake in 
moderately hot oven (375''F.) 30 to 40 minutes. . . . 
Serves 6 to 8. 

The small amount of yeast makes this quick 
coffee cake different. You'll like its better flavor. 

All measurements in this hook are level 



Quick 
Coffee Cake 

Sunday breakfast 
wouldn't be Sunday 
breakfast to Calvin 
without this good 
coffee cake. 



Page 4 1 



Waffles 

So good that folks just 
eat and eat! Try the 
variations, too. 



BREADS 



SIFT flour with baking powder and salt. . . . Cut 
in Spry until mixture is as fine as corn meal. . . . 
Combine beaten egg yolks and milk; add to flour 
mixture and mix until smooth. . . . Fold in beaten 
egg whites. . . . Bake in hot waffle iron. Serve hot 
with maple sirup. . . . Makes eight 4-section waffles. 
Variations. Sprinkle batter with diced cooked 
ham or chopped pecans before closing iron. 



3 cups sifted flour 
3 1 2 teaspoons baking 
powder 
^4 teaspoon salt 
\ cup Spry 
3 pgg yolks, well 
beaten 

2 cups milk 

3 egg whites, stiffly 

beaten 



Fresh 
Corn Bread 

Come sweet corn time, 
this is Calvin's favor- 
ite hot bread. 



SIFT flour with sugar, salt, and baking powder. 
Cut in Spry until mixture is like meal. . . . Add 
corn, mixing well. . . . Add beaten egg to corn 
mixture, mixing thoroughly. . . . Pour into 8x8- 
inch pan greased with Spry. . . . Bake in hot oven 
(425°F.) 30 minutes, or until done. . . . Canned 
whole corn kernels can be used instead of fresh corn. 



1 cup sifted flour 
1 tablespoon sugar 

1 teaspoon salt 

2 teaspoons baking 

powder 
H cup Spry 
2 cups fresh sweet 

corn 
1 egg, well beaten 



Muffins 

Mix 'era just as this 
receipt says and don't 
ovemtir your baiter. 



SIFT flour with baking powder, salt, and sugar. 
. . . Cut in Spry until mixture is like meal. . . . 
Combine egg and milk. . . . Turn liquids into dry 
ingredients and stir vigorously until all flour is 
dampened. The batter should be lumpy, not smooth. 
Pour batter into muffin pans greased with Spry. . . . 
Bake in hot oven (425°F.) 25 to 30 minutes. . . . 
Makes 12 large muffins. 

Blueberry Mttffim. Sprinkle 1 cup blueberries with 
1 tablespoon flour and fold into batter. 



2 Yi, cups sifted flour 

3M teaspoons baking 

powder 

1 teaspoon salt 

2 to 4 tablespoons 

sugar 
\i cup Spry 
1 egg, well beaten 
1 }4 cups milk 



Graham Gems 

You'll like 'em with 
^ cup raisins added 
to the batter, too. 



SIFT flour with baking powder and salt. . . . Add 
Graham flour and brown sugar and mix. . . . 
Cut in Spry until mixture is like meal. . . . Combine 
beaten egg and milk. . . . Turn liquids into dry 
ingredients and stir vigorously until all flour is 
dampened. . . . Pour batter into muffin pans greased 
with Spry. , . . Bake in hot oven (425°F.) 20 to 25 
minutes. . . . Makes 12 large muffins. 



1 cup sifted Hour 
3 teaspoons baking 

powder 
1 teaspoon salt 
1 cup Graham flour 

)/i cup brown sugar, 
firmly packed 

M cup Spry 
1 egg, well beaten 
1 cup milk 



Orange 

Marmalade 

Muffins 

Try 'em with straw- 
berry jam, too. 



Page 42 



SIFT dry ingredients together. . . . Cut in Spry 
tine. . . . Combine beaten egg and milk. . . . Turn 
liquids into dry ingredients and stir vigorously until 
all flour is dampened. . . . Put a tablespoon of batter 
into each cup of muffin pan greased with Spry. Place 
a teaspoon of marmalade in center of each and 
cover with remaining batter. . . . Bake in hot oven 
(425"F.) 25 minutes. . . . Makes 12. 



2 cups sifted flour 

3 teaspoon's baking 

powder 
1/2 teaspoon salt 
Yi cup sugar 
Yi cup Spry 

Orange marmalade 
1 egg, well beaten 
1 cup milk 



BREADS 



1 cup dates, pitted 

and cut 
' 2 cup nuts, chopped 
1 cup hot water 
'4 cup Spry 
'2 teaspoon salt 
'4 cup brown sugar, 
tirmly packed 
1 egg. well beaten 
1 V2 cups sifted all- 
purpose flour 
1 teaspoon soda 
J-i cup Graham flour 



COMBINE dates, nuts, and hot water and let 
stand. . . . Combine Spry and salt. Add brown 
sugar gradually and cream thoroughly. . . . Add 
beaten egg and mix well. Add date mixture to 
creamed mixture, blending well. . . . Sift flour and 
soda together. Add white flour and Graham flour 
to date mixture and mix thoroughly. . . . Pour 
batter into 9 x 5 x 3-inch loaf pan greased with 
Spry. . . . Bake in moderate oven (350°F.i 60 min- 
utes, or until done. 



Date Nut 
Bread 

Slice it thin and 
spread with cream 
cheese for sandwiches. 



2 cakes compressed 

yeast 
'4 cup lukewarm 

1 teaspoon sugar 
M cup Spry 

2 tablespoons sugar 

1 tablespoon salt 

2 cups scalded milk 
l?i cups water 

11 to 12 cups sifted all- 
purpose flour 



CRUMBLE yeast into small bowl. Add lukewarm 
water and 1 teaspoon sugar and set in warm 
place until it becomes light and spongy i about 15 
minutes). . . . Combine Spry, 2 tablespoons sugar, 
and salt in large bowl and add scalded milk and 
water. Stir until Spry is melted and cool until luke- 
warm. Add yeast mixture. . . . Add flour gradually, 
mixing very thoroughly, until a stiff dough is formed. 
Knead dough on floured board until smooth. Place 
in bowl greased with Spry. Brush dough with Spry, 
cover, and let rise in warm place until double in bulk 
(about 2 hours). . . . Shape dough into loaves and 
place in bread pans greased with Spry. Let rise until 
double in bulk about 1 hour 1. . . . Bake in hot oven 
(425°F. ! 15 minutes, then reduce temperature to 
moderately hot oven (375°F. 1 and bake 30 minutes 
longer. . . . Remove from pans and brush crusts with 
Spry. . . . Makes 4 loaves. 



Home-made 
Bread 

How all my folks 
clamor for my home- 
made bread! Why 
don't you make some? 



2 cakes compressed 

yeast 

'4 cup lukewarm 

water 

1 teaspoon sugar 
' 3 cup Spry 

2 teaspoons salt 

2 tablespoons sugar 
1 cup scalded milk 
'4 cup water 
4 cups sifted all- 
purpose flour 



CRUMBLE yeast into small bowl. Add lukewarm 
water and 1 teaspoon sugar and set in warm 
place until it becomes light and spongy (about 15 
minutes). . . . Combine Spry, salt, and 2 table- 
spoons sugar in large bowl and add scalded milk and 
water. Stir until Spry is melted and cool until luke- 
warm. Add yeast mixture. . . . Add flour gradually, 
mixing thoroughly. Cover and let rise in warm place 
for 1 hour, or until light and spongy. Stir down and 
let rise again until very light (about '^ hour). Drop 
dough from spoon into muffin pans greased with 
Spry. . . . Let rise in warm place until light (about 
15 minutes). . . . Bake in very hot oven '450"F. 1 
15 minutes. . . . Makes 2 dozen. . . . After putting 
the first dozen rolls into the muffin pans, stir the 
dough down and let rise while first rolls are baking. 

A/I measurements in this book are level 



Easy Rolls 

So easy to make and 
so good tastin' you'll 
have these rolls often. 



Page 43 




Here's Calvin gloatin' over one of 
my tasty strawberry shortcakes. 
My, but he IS so fond of 'em! I 
make the old-fashioned biscuit 
kind and the tender Spry crust just 
melts in your mouth . . . try it! 




Strawberry 
Shortcake 

Remember this re- 
ceipt for other berry 
and fruit shortcakes. 



SIFT dry ingredients together and cut in Spry. 
. . . Add milk, mixing to a soft dough. Knead 
lightly 20 seconds. . . . Divide dough in half. Pat 
one piece into 9-inch layer pan greased with Spry. 
Spread with Spry and cover with other half, patting 
to fit pan. . . . Bake in hot oven (425°F. i 30 minutes. 
. . . Separate layers. Spread with butter; cover with 
Yi of berries. Place upper layer on top. Cover with 
remaining berries. . . . Serves 8. 



3 cups sifted flour 
4 1^2 teaspoons baking 
powder 
2 tablespoons sugar 
1 1 2 teaspoons salt 
Vi cup Spry 

1 cup milk (about) 

2 r4uarts fresh straw- 

berries, hulled 
and cut in quar- 
ters 



Individual 
Strawberry 
Shortcakes 

Flaky little shortcakes 
— one apiece for all! 

Page 44 



SIFT dry ingredients and cut in Spry. Add milk, 
mixing to soft dough. Knead 20 seconds. . . . 
Roll ^-inch thick. Cut with 3-inch biscuit cutter 
and place on baking sheet greased with Spry. . . . 
Bake in very hot oven (450°F.) 12 minutes. Split bis- 
cuits and put berries between. . . . Top with whipped 
cream and whole berry. . . . Serves 6. 



2 cups sifted flour 
*4 teaspoon salt 

2 tablespoons sugar 

3 teaspoons baking 

powder 

li cup Spry 

^2 cup milk (about) 
1 quart fresh straw- 
berries, crushed 
and sweetened 



DESSERTS 



4 cup Spry 
' 2 teaspoon salt 
1 tcaapoon cinnarno 
1 teaspoon ginjjer 
V4 teaspoon nut meg 
yg teaspoon cloves 
'2 cup sugar 
1 egg, unbeaten 
1 cup molasses 
2 ^ cups sifted flour 
^ teaspoon baking 

powder 
1 teaspoon soda 
1 cup boiling water 



COMBINE Spry, salt, and spices. Add sugar 
gradually and cream until light and Huffy. 
. . . Add egg and beat thoroughly. Add molasses and 
blend. . . . Sift Hour with baking powder and soda .S 
times. Add to creamed mixture, blending well. Add 
boiling water and beat until smooth. . . . Pour batter 
into 10 X 10 X 2-inch pan greased with *Spry P(in- 
coat. . . . Bake in moderate oven (850°F. 50 to 60 
minutes. . . . Serve in stjuares with whipped cream. 

Diite GiugerhreiitJ. Add 1 cup dates li pitted and 
cut in small pieces 1 to sifted Hour mixture. 



Gingerbread 

Calvin and my grand- 
son, Tommy, just 
dote on this »i>ft, 
spicy gingerbread. 



H cup Spry 
Xi teaspoon salt 
1 teaspoon vanilla 
Vi cup sugar 
1 egg, unbeaten 
1 yi teaspoons baking 

powder 
l>i cups sift€?d Hour 
H cup canned pine- 
apple juice 
J^ cup brown sugar. 

firmly packed 
5 slices canned pine 

apple 
5 maraschino cherrie 
(optional I 



\i cup Spry 
J^ teaspoon salt 
1 teaspoon 

cinnamon 
14 cup sugar 
3 ounces chocolate, 
melted 

1 cup sifted Hour 

2 teaspoons baking 

powder 
Yi teaspoon soda 
% cup milk 
1/2 cup nuts, chopped 
% cup sugar 
2 cups water 
Ys teaspoon salt 



COMBINE Spry, salt, and vanilla; add sugar 
gradually and cream well. . . . Add egg and 
beat thoroughly. . . . Add baking powder to flour 
and sift 3 times. Add small amounts of flour to 
creamed mixture, alternately with pineapple juice, 
mixing after each addition until smooth. . . . 
Sprinkle brown sugar on bottom of 8 x 8-inch pan 
greased liberally with Spry. . . . Arrange pineapple 
on sugar, put cherries in centers of slices, and pour 
batter over all. . . . Bake in moderate oven (850°F. 
50 to 60 minutes. . . . Serve upside down with 
whipped cream. . . . Serves 8 to 10. 



COMBINE Spry, Vo teaspoon salt, cinnamon, and 
\i cup sugar, and cream thoroughly. . . . .-^dd 
2 ounces melted chocolate and blend. . . . Sift flour, 
baking powder, and soda together. Add sifted dry 
ingredients to creamed mixture, alternately with 
milk, blending well after each addition. Add nuts 
and blend. . . . Combine -/•^ cup sugar, water, V^ 
teaspoon salt, and remaining 1 ounce chocolate in 
saucepan and bring to a boil. Pour into casserole. . . . 
Drop batter by spoonfuls on hot sirup. . . . Bake in 
moderate oven (350"F. > 45 minutes. Serve warm or 
cold. . Serves 6. If desired, 1 cup chopped dates 

may be added to the batter when the nuts are added. 
If desired, this pudding can be cooked on top of 
the stove. Use a large saucepan instead of a casserole, 
and cook, covered, over very low heat for 25 minutes. 



Pineapple 

Upside Down 

Cake 

Easy to make and 
looks real dressy with 
pineapple and cherriea 
glistenin' on top. 



Oven-sauced 
Chocolate 
Pudding 

Just watch your folks 
go for this dessert! 



1 package cream 

cheese (3 ounces) 
Vi cup heavy cream 
1 tablespoon con- 
fectioners' sugar 
\i teaspoon vanilla 



SOFTEN cream cheese and add cream gradually, 
beating to a smooth sauce. . . . Add confec- 
tioners' sugar and vanilla and mix well. . . . Makes 
about % cup. Delicious with fruit cobblers and roly 
polys, berry puddings, and apple dumplings. 

*Kecipe for Spry Pan-coat on page 1 3 



Silver Sauce 

You'll like this sauce 
for many hot deeserls. 



Page 45 



DESSERTS 



Apricot 
Cobbler 

Tart and temptin 
cold wintry days. 



■pLACE drained apricots in oblong baking dish 
-L greased with Spry. . . . Combine orange rind, 
granulated sugar, and brown sugar, and mix thor- 
oughly. . . . Add to hot apricot juice and pour over 
apricots. . . . Sift flour with baking powder and salt. 
Cut in Spry until mixture is as fine as meal. . . . 
Combine milk and beaten egg and add to flour 
mixture, beating with a fork. . . . Drop dough by 
spoonfuls on hot apricot mixture. Sprinkle granu- 
lated sugar over dough. . . . Bake in hot oven 
(425°F.) 25 minutes. Serve hot with or without 
cream or with Silver Sauce (page 45). . . . Serves 8. 



I H 
i 5 

1 



cups cooked 

dried apricots 
teaspoon grated 

orange rind 
cup granulated 

sugar 
cup brown sugar 
cup hot apricot 

juice 
cups sifted flour 
teaspoons baking 

powder 
teaspoon salt 
tablespoons Spry 
cup milk 
egg, well beaten 



Blackberry 
Tuckaway 

Try it with canned 
red cherries when the 
berry season is over. 



SIFT flour with baking powder, salt, and sugar. 
. . . Cut in Spry until mixture is as fine as meal. 
. . . Add milk, mixing to a soft dough. . . . Roll 
dough into a rectangle about 34-inch thick. . . . 
Spread with berries to within V2-inch of edge. 
Sprinkle sugar over berries. Dot with butter. Roll 
like a jelly roll and seal. . . . Place in oblong baking 
dish greased with Spry. Brush roll with milk and 
sprinkle with sugar. . . . Bake in hot oven (425°F.) 
30 minutes. . . . Serve with cream. . . . Serves 8. 



2 cups sifted flour 

3 teaspoons baking 

powder 
1 teaspoon salt 
1 tablespoon sugar 
}4 cup Spry 
J^ cup milk (about) 
1 pint fresh black- 
berries, sliced 
M cup sugar 
1 tablespoon butter 



Baked 

Apple 

Dumplings 

I can remember my 
Grandma makin' 
dumplin's like these. 
I know you'll like 'em. 



SIFT flour with baking powder and salt . . . .Cut 
in Spry until mixture is as fine as meal. . . . Add 
milk, mixing until soft dough is formed. Knead 
lightly 20 seconds and roll into a 12-inch square. . . . 
Cut into 4 squares. . . . Place an apple in each 
square. Cream butter with brown sugar and salt and 
fill cores of apples with mixture. Sprinkle wifh lemon 
juice. . . . Moisten edges of dough with cold water. 
Bring up four corners of dough to top of apple and 
press edges together. Brush with milk. . . . Place in 
pan greased with Spry. Bake in hot oven (400°F.) 
30 to 35 minutes. Serve with cream. . . . Serves 4. 



1 }4 cups sifted flour 
1 ^ teaspoons baking 
powder 
'4 teaspoon salt 

13 cup Spry 

1 4 cup milk (about) 
4 medium-sized 

apples, cored 

and pared 
1 tablespoon butter 
4 tablespoons brown 

sugar 
^g teaspoon salt 
1 tablespoon lemon 

juice 



Strawberry 

Ice Cream 

Puflfs 

Here's a gala dessert 
for strawberry time. 



Page 46 



SLIT each puff and fill with ice cream. . . . Make 
strawberry sauce by combining sliced berries and 
confectioners' sugar. Pour strawberry sauce over 
top of each puff. . . . Serves 8. 

Variations. Slit puffs, fill with whipped cream, and 
top with sweetened crushed berries. . . . Or, fill puffs 
with sweetened whipped cream and top with Choco- 
late Frosting (page 18). . . . Or, fill puffs with sweet- 
ened crushed fresh peaches or berries and sprinkle 
with confectioners' sugar. 

All measurements in this hook are level 



Yl recipe Cream Puffs 

(page 47) 
1 pint vanilla ice 

cream 
1 pint fresh straw- 
berries, thinly 
sliced 
1 cup confectioners' 
sugar 



DESSERTS 



'2 cup Spry 
1 oup boiling water 
1 cup sifted all- 
purpose flour 

'4 teaspoon salt 
4 eggs, unbeaten 



'j cup sugar 
5 tablespoons tiour 

I )ash of salt 
2 cups milk 
2 egg yolks, slightly 

beaten 
1 teaspoon vanilla 



BRING Spry and water to boiling point in sauce- 
pan. . . . Sift Hour and salt together. Add to 
water all at once and beat vigorously until mixture 
is thick and smooth and comes away easily from 
sides of pan. Remove from fire. . . . Add eggs, one 
at a time, beating thoroughly after each addition 
until mixture is smooth and blended. . . . Drop 
mixture from tablespoon about 2 inches apart on 
baking sheet greased with Spry. (The mixture should 
hold its shape and not spread. ) . . . Bake in very hot 
oven i450"F.i for 10 minutes, then reduce heat 
slightly to 400"F. for 25 minutes longer. . . . Cool. 
Slit each puff and fill with Cream Filling (below). 
Dust with confectioners' sugar. . . . Makes 18, puffs. 

MIX sugar, flour, and salt together thoroughly. 
. . . Add milk and mix well. Add egg yolks 
and blend. . . . Place over hot water and cook until 
smooth and thick, stirring constantly (about 10 
minutes). Cool, stirring occasionally, to prevent a 
skin forming on top. . . . Add vanilla. . . . Makes 
enough tilling for 18 cream puffs. 

Almond Cream Filling. Add 34 cup toasted 
chopped almonds to Cream Filling. 



Cream Puffs 

I often add 1 cup 
grated cheese to the 
batter — then fill the 
shells with salads. 



Cream Filling 

For a change, you'll 
like it with Vj cup 
coconut added. 



2 cups sifted flour 

3 teaspoons baking 

powder 

2 tablespoons sugar 
Yl teaspoon salt 

'4 cup Spry 
1 egg. well beaten 
J4 cup milk 

3 tablespoons Spry 
1 tablespoon butter 

••4 cup brown sugar, 
firmly packed 
1 teaspoon cinnamon 

1 tablespoon milk 

2 cups apples, sliced 



SIFT flour with baking powder, sugar, and salt. 
Cut in I4 cup Spry until mixture is as fine as 
meal. . . . Combine beaten egg and milk and add to 
flour mixture, mixing to a soft dough. . . . Melt 3 
tablespoons Spry and butter together; add brown 
sugar, cinnamon, and milk, and mix well. Pour into 
8 x 8-inch pan greased with Spry. . . . Press apple 
slices into mixture in circles. Spread dough over 
apples. . . . Bake in moderate oven (350°F. 50 to 
60 minutes. Serve upside down with cream. . . . 
Serves 8 to 10. . . . Another tempting dessert may be 
made by using canned sliced peaches instead of apples. 



Dutch 
Apple Cake 

It's baked upside 
down so the apples 
cook nice and tender. 



3 tablespoons Spry 
Vg teaspoon salt 
% cup sugar 

2 tablespoons tiour 

2 egg yolks 

1 cup milk 

Juice and grated 
rind of 1 lemon 

2 egg whites, stiffly 

beaten 



COMBINE Spry, salt, sugar, and flour, and mix 
well. . . . Add egg yolks, milk, lemon juice and 
rind, and beat with rotary egg beater until smooth. 
. . . Fold in beaten egg whites. . . . Pour into baking 
dish greased with Spry, set in pan of hot water, and 
bake in moderate oven (350°F.t about 45 minutes. 
. . . Serve warm. . . . Serves 6. . . . When baked, the 
pudding is a delicate sponge on top and a yellow- 
gold sauce underneath. 

All measurements in this honk are level 



Lemon Dainty 

The most refreshin' 
dessert I know. 



Page 47 



Mrs. Calvin Wheeler 






(KAJL^ 



Grandpa Briggs at the Old Soldiers' 
Home eats pies and doughnuts 
and fried foods aplenty. Mrs. 
Thompson, the matron, uses Spry 
for everythin'. 



J'^ 




Page 48 



Beside tastin' ex^ra-good, foods 
made the Spry way sure set 
easy on the stomach! Take 
cakes and biscuits — they're 
so much lighter and finer. 
Same with pie crust — it's so 
flaky and tender, so crisp and 
delicate. No wonder it digests 
as easy as plain bread ! 

And you'll notice such a dif- 
ference with fried foods! Fact 
is, foods fried proper in Spry 
are as digestible as if baked. 
Here's why: Spry is sweet and 
pure — doesn't break down in 



My grandson, Tommy, tuckin' 
away doughnuts made the Spry 
way. They're so light and di- 
gestible a child can eat 'em. 



fryin'. It forms a crisp, golden 
crust that seals in flavor and 
prevents foods from becoming 
heavy and greasy. 

New Handy 
Hinged -Top Can 

You'll love Spry's handy, 
new, hinged-top can. It's so 
convenient. You can open and 
close it in a jiffy with just a 
flick of the wrist. And the lid 
never gets lost or falls on the 
floor. Get the thrifty 3-pound 
or the big family-size 6-pound 
can. 

LEVER BROTHERS COMPANY 

Cambridge, Mass. 

Printed in U. S. A. 



INDEX 



BISCUITS AND BREADS 

Baking Powder Biscuits 39 

Cheese Quickies 40 

Cinnamon Rolls 40 

Coffee Cake, Quick 41 

Corn Bread, Fresh 42 

Corn Muffins (also Corn Sticks) ... 41 

Date Nut Bread 43 

Easy Rolls (yeast) 43 

Fruited Tea Ring 40 

Graham Gems 42 

Griddle Cakes (and variation) .... 41 

Home-made Bread (yeast) 43 

Muffins (also Blueberry) 42 

Muffins, Orange Marmalade .... 42 

Orange Blossoms 41 

Pecan Rolls 39 

Picnic Turnovers 40 

Tomato Cheese Luncheon Squares . 40 

Waffles (and variations) 42 

CAKES 

Aunt Jenny's Favorite Cake 12 

Banana Cake 15 

Cup Cakes, Oven-fresh 15 

Devil's Food, Snow Whirl 13 

Fudge Cake, Caramel Nut 16 

Mincemeat Layer Cake 10 

Orange Bonbon Cake 15 

Pineapple Pariait Cake 14 

Pineapple Upside Down Cake .... 45 

Spice Cake with Broiled Coconut Icing 15 

Sylvia's Prize Cake 16 

White Cake, Cavalier 17 

White Cake (Lady Baltimore) .... 16 

COOKIES 

Brownifs 38 

Brown Rim Cookies 34 

Chocolate Nut Drops 35 

Chocolate Pecan Wafers 36 

Christmas Cookies 36 

Dolly's Date Cookies 37 

Hermits 35 

Mincemeat Surprise Cookies 35 

Peter Pan Cookies 38 

Refrigerator Molasses Cookies .... 36 

Rob Roy Cookirs 38 

Stone Jar Nut Cookies 36 

Sugar Cookies 35 

Tom Thumb Cookie Bars 38 

DESSERTS AND SAUCES 

Apple Dumplings, Baked .46 

Apricot Cobbler 46 

Blackberry Tuckaway (also Cherry) . 46 

Chocolate Pudding, Oven-sauced ... 45 

Cream Puffs 47 

Dutch Apple Cake (also Peach) ... 47 

Gingerbread (also Date) 45 

Lemon Dainty 47 

Silver Sauce 45 

Strawberry Ice Cream Puffs 46 

Strawberry Shortcakes 44 

FROSTINGS AND FILLINGS 

Banana Frosting, Creamy 19 

Bonbon F"rosting 19 

Broiled f^oconut Icing (also Pecan) . . 19 

Caramel Nut Frosting 18 

Chocolate Frosting (and variation) . . 18 

Cream Filling (also Almond) .... 47 

Lady Baltimore Frosting 19 

Lemon Filling 17 

Snow Whirl F'rosting (7 minute) ... 19 

Vanilla Cream Frosting 18 



FRYING (Doughnuts, Croquettes. Etc.) 

Barbecue Mixture (and variation) . . 25 

Chicken King Cutlets 24 

Codiish Balls 25 

Doughnuts 23 

French Toast (and variation) . . 26 

Fried Chicken 28 

Fried Fish (Golden Fish Saute) . . 22 

Fried Onions (also French Fried) 22 

Fried Oysters 23 

Fried Tomatoes with Cheese Sauce 22 

Fritters (Apple, Banana, Pineapple) 23 

Ham and Cheese Puffs (and variation) 21 

Hot Luncheon Sandwiches 26 

Mushroom Sauce, Fresh 24 

Potatoes, Hashed Brown 22 

Potatoes, Oven-fried 28 

Potatoes, French Fried 20 

Potatoes, O'Brien 21 

Raised Doughnuts (and variation)' 23 

Rice Pattycakes 25 

Salmon Casserole (and variation) 26 

Salmon Cutlets 25 

MAIN DISHES (Meats, Poultry, Fish) 

Aunt Jenny's Hamburg Balls .... 29 

Aunt Jenny's Potted Beef 27 

Chicken Pie, Crimple Crust 32 

Chicken Roll (also Shortcakes) ... 27 

Dinner Plate Special 31 

Ham and Egg Pie 32 

Magic Meat Pie 33 

Meat Loaf, Stuffed (and variation) . . 27 

Onion Stuffing 27 

Pennywise Steak 31 

Roast Turkey or Chicken 29 

Steak and Onion Pie 32 

Stuffing for Poultry 29 

Sweet Potato Pork and Veal Pie .. . 32 

Swiss Steak with Rice 30 

Tuna Supper Dish (and variation) . . 30 

Veal, Continental 29 

Veal and Noodles (and variation) 26 

Vegetable Casserole (and variation) 30 

White or Cream Sauce (and variations) 30 

PIES, TARTS, AND PATTIES 

.\pple Pie, Spicy (and variations) 4 

.4pple Pie, Chantilly Deep 10 

Apple Pie, Hoosier 9 

Apricot Cream Pie (also Prune Whip) . 9 

Blueberry Nectar Pie 5 

California Sunshine Pie 1 

Cherry Pie, Fresh 5 

Chocolate Nut Tarts 11 

Cranberry .Apple Pie 8 

Cream Pie (also Banana and Coconut) 9 

Custard Pie (also Coconut) 9 

Left-over Pastry, Uses for 2 

Lemon Meringue Pie 7 

Lemon Souffle Tarts .11 

Mellowscotch Pie 8 

Meringue .7 

Mincemeat, Holiday 10 

Mince Turnovers . 10 

Orange Chiffon Pie 8 

Peach Pie, Yellow 5 

Pie Crust 4 

Pie Shell 7 

Pineapple Four Corners (and variations) 1 1 

Pumpkin Pie, Colonial (also Squash) . 5 

Spry Pastry Mix 2 

Strawberry Chiffon Pie (also Raspberry ) 8 

Tart Shells and Patties " II 

SPRY PAN-COAT 13 



Turn to page 2 and 
make up the recipe 
for Spry Pastry Mix. 
It's the greatest tim»- 
saver in the historj' of 
pie bakin'! 



No more stickin' of 
cakes, muffins, breads, 
or cookies when you 
use Spry Pan-Coat. 
See reoipe on page 1.'^. 



Page 49 



VEGETABLE 0\lS 



aaoE 



OF 



.sp'ry 



VEGETABLE 



PURE 



FOB ALL 






B\5CUITS 
P\ES 



UEVE« B'* 



1 Good Housekeeping J 
k&,^ • Bureau 



IN 6-LB. 3-LB. 
AND 1-LB. CANS 



YOUR COOK BOOK 
ISTHE&RANDEST 

WEDDING GIFT 
AUNT 

JENNV 



AND HERE'S A BIG 3 LB. CAN 
OF Spry TO START YOU OFF 
HOUSEKEEPING IT'lL KEEP FRESH'N 
-.,_ CREAMY 




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Wboy, isn't this pie crust 1/ thank AUNT jenny 

1 TENDER AND FLAKY (71 AND Spry.lT WILL ' 
1^ you're A ^C^\ - A SAVE LOTS ON OU R| 
\{ GRAND LITTLE Mki '3'J^^^fc. POOD BUDGET, 




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